Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Mace | 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
- four pounds of round beef chopped fine
- one cup of milk
- two tablespoons of black pepper
- one tablespoon melted butter fill
- a tablespoonful of flour
- a teaspoonful of flour
- four waters
- two ounces
- three dozen small soda biscuits rolled fine
- four eggs
- one table
- four done th beef more rut t just ¢ the fi re
- 79 butter
- parsley
- pepper
- mace
- black pepper
Directions
1. If your piece is a round, skewer it well into shape, and tie it up with stout tape or twine when you have washed it in three or four waters and removed all the salt from the outside. Put into a pot, and cover with cold water. Allow, in boiling, about twenty minutes to a pound. Turn the meat three times while cooking. When done, drain very dry, and serve with drawn butter in a sauce-boat. Send around mashed turnips with the meat. They should be boiled in a separate pot, how- ever, or they will impart a disagreeable taste to the beef. The brisket is a good piece for a family dinner,
2. Put the beef in water enough to cover it, and let it heat slowly, and boil slowly, and be careful to take off the grease. Many think it much improved by boiling potatoes, turnips and cabbages with it. In this case the vegetables niust be peeled and all the grease care- fully skimmed as fast as it rises. Allow about twenty minutes of boiling for each pound of meat.
BOILED BEEF (COLD), [To be used next day or when you like, for breakfast,]
Melt a good lump of butter, two ounces, over a slow fire, into a tablespoonful of flour; when it has simmered a little add some chopped onion (to taste) and a dessert- spoonful of chopped parsley when brown; season with pepper and add a tittle stock or gravy, or water; mince the meat, put it in with the rest, and let it heat gradually; when nearly boiling thicken with a teaspoonful of flour. Add a little catsup or sauce of any kind,
SPICED BEEF,
Four pounds of round beef chopped fine; remove all fat; add three dozen small soda biscuits rolled fine, four eggs, one cup of milk, one table: poon ground mace, two tablespoons of black pepper, one tablespoon melted
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ANIMAL FOOD. 79
butter; mix well and put in any tin pan that it will just fill, packing it well; baste with butter and water, and bake two hours in a slow oven.