Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half slice of onion
- one carrot
- half tea-spoonful of sage
- one flavor predominates
- one inch thick
- 26 meats
- 27 grocer's parcels
- 7 put it at once into the dripping-pan
- sage
- thyme
- salt
- pepper
Directions
For a family dinner buy several pounds of solid lean beef, having it cut, if possible, from that side of the round where the flesh is thickest. Do not have it cut in steaks, but thick and square. Lard it very fully with strips of fat salt pork, tie it with a small cord to keep it in shape, and put it in a perfectly tight, covered tin pail. Put it in without water, and add one carrot, chopped, one-half slice of onion, chopped, a little celery seed, a half tea-spoonful of sage, and the same of sweet marjorum and thyme; cover the pail in such a way as to entirely exclude the air, and put it in an iron pot of water and let it boil steadily. If the water in the outside vessel boils away replenish it with hot water from the tea-kettle, which can be kept at hand for the purpose. After three hours open the pail and turn the beef other side up. Add salt and pepper, and till the pail nearly to the top with raw potatoes cut in thick slices; cover again and boil three hours longer. Then take the cord off the meat, put it in the centre of a large flat dish and surround it with boiled rice; put the potatoes upon the rice, and pour over all the seasoned extract or gravy which will be found in the pail. If it is inconvenient to have the range occupied so long b}^ the kettle, set the pail in the oven and the result will be almost equal. In that case it will only require five hours cooking instead of six. It seems like a long process, but it requires little care or watching, and if once successfully tried, it is sure to become an oft-repeated family institution. If it is properly prepared no one flavor predominates.
BEEF— FRIZZLED.
Chip dried beef, put in spider, let brown a little butter; put in sweet milk, thicken with flour, season with pepper and salt. Very nice dish for tea.
BEEFSTEAK— BROILED.
The best cuts are the sirloin and porter-house, one inch thick. Trim nicely (we never pound steak), put on gridiron,
set over clear hot coals, turn once for rare, twice for well-done, pepper and salt last; put on a hot platter, put a little butter over it, set in oven a moment, serve. No husband can growl, as it will be like marrow.
Lamb chops are broiled in the same way.
BEEFSTEAK — FRIED.
Pound well; have a hot spider on the stove; take some beef suet, rub it over the spider, then pop your steak into that hot fat; turn over quickly, then turn back and forth twice; take out on a hot platter, pepper and salt and put on a little butter, and you have a delicious broiled steak.
BEEF— ROAST;
Or Beefsteak Smothered with Onions — an Economical Way.
Take roast beef that has been left over, cut in nice slices, put in spider, fry brown; prepare onions, as many as are wanted for dinner, pour over beef; pepper, salt, and put in a little fresh lard; let cook slowly. Beefsteak is done in the same way.
BEEF— ROAST.
The best pieces for roasting are the sirloin or standing rib. Sprinkle the roast with salt and pepper, pour a little water in the pan to use for basting, afterwards use the drippings ; allow one-quarter of an hour to the pound for rare meat, longer if wanted well done. When the meat is done pour off the fat and thicken the balance of the gravy with flour that has been rubbed to a smooth paste in a little cold water. Baste well, as that is the secret of roasting.
BEEFSTEAK, STUFFED,
Is as nice for dinner as a much more expensive roast, and it can be prepared from a rather poor flank or round steak; pound well, season with salt and pepper, then spread with a nice dressing — may use some of the bread-crumbs — roll up and tie closely with twine (which always save from the
grocer's parcels), put in a kettle with a quart boiling water, boil slowly one hour, take out and place in dripping-pan, adding water in which it was boiled, basting frequently until a nice brown, and making gravy of the drippings. Or, yon ma}7 put it at once into the dripping-pan, omit the boiling process, skewer a couple slices salt pork on top, add a very little water, baste frequently, and, if it bakes too rapidly, cover with a dripping-pan. It is delicious sliced down cold.