Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- a quart of cold water
- sage
- pepper
- salt
Directions
with flour <A few minutes later, baste once with butter, a and afterwards, every little while, with its own gravy. F This is necessary, the spare rib being a very dry piece. she Just before you take it up, strew over the surface thickly with fine bread crumbs seasoned with powdered sage, ae pepper, and salt, and a small onion minced into almost : invisible bits. Let it cook five minutes and baste once - Vv more with butter. Skim the gravy, adda half-cupfulof J Hay hot water, thicken with brown flour, squeeze in the juice trifl of a lemon, strain and pour over the meat in the dish. ; mea Send tomato catsup around with it, or if you prefer, put : the a liberal spoonful in the gravy, after it is strained. PORK POT-PIE, a C You can make this of lean pork, cut from any part of : infe the pig, but the chine is best. Crack the bones well, ee the and cut up the chine into riblettes two inches long. e: the Line your pot, which should be round at the bottom 4 in a and weil greased, with a goo: light paste; put in the be it W meat, then a layer of parboiled potatoes, split in half, rs cit seasoning with pepper and salt as you goon, When = halt the pot is nearly full, pour in a quart of cold water and se oni put on the upper crust, cutting a smali round hole out BL ort of the middle, through which you can add hot water eo as f should the gravy boil away too fast. Slips of paste may a in also be strewed among the meat and potatoes. Put on : spo the pot lid, and boil from one hour and a half to two up hours. When done, remove the upper crust carefully, If g turn out the meat and gravy into a bowl, that you may by ee wet at the lower. Lay this upon a hot dish, put the era ii meat, etc., in order upon it, pour the gravy over it, and for ' fi cover with the top crust. This can be browned with a per
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