Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 trim
- 72 lesson fourth
- two salt-spoonfuls of salt
- salt
- pepper
Directions
1 Trim and prepare the meat as for other cooking.
2 We crumb a small quantity of bread.
3 We chop half an onion.
4 We add bread to the onion in chopping-tray.
72 LESSON FOURTH.
5 We add a good table-spoonful of butter.
6 We add two salt-spoonfuls of salt and one of pepper.
7 We mix together.
8 We place evenly on the meat.
9 We roll the meat like a roll of jelly-cake.
10 We make it smaller at the ends, shaping like a duck.
1 1 We sew it up, and tie it at the ends.
12 We place it in a kettle.
13 We turn in water to cover the meat two or three inches.
14 We add water as it boils away.
15 As the meat grows tender, let the water boil away and the meat brown.
16 We place on a hot platter, and turn gravy over it.