Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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
- a cupful of drawn butter mixed
- half fill a pudding-dish
- salt
- pepper
- sage
Directions
Use dry dressing for all poultry, fowls and game. Bread crumbs rubbed fine (chopping the crusts), season with salt, pepper and savory, onions, sage or anything you like, put little pieces of butter through the crumbs as you use them. The juices from the fowl will moisten the dressing sufficiently and it will not taste like paste.
When you broil or fry salt pork, take it from the broiler or frying pan and dip it in sweet milk, return to the fire, repeat this occasionally until the pork is done. It makes it very sweet and delicate.
We have not given the usual receipts in this depart- ment, but a few choice dishes, a little out of the general order of things, taking it for granted that our readers can roast, broil, bake, stew and fry in the usual conven- tional manner.
A NICE "PICK-UP."
Chop cold meat fine ; half fill a pudding-dish with boiled maccaroni, also chopped ; lay the meat next ; pour over it a cupful of drawn butter mixed with one-half
240 THE GOOD CHEER COOK BOOK.
cupful of strained tomato juice ; strew with bread crumbs and bake. Rice may be substituted for maccaroni.