Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- two ounces of fat
- three tablespoonfuls of the sauce from the saucepan in which the beef is
- two ounces of butter in a saucepan on the fire
- two tablespoonfuls of bread-crumbs
- one pound of boiled beef in slices
- a piece of turnip between
- a slice of carrot
- a pound of meat
- a tablespoonful of flour
- a teaspoonful of chopped onions
- a pinch of allspice
- half cover the meat
- two yolks of eggs
- one boil
- one inch in thickness
- three mushrooms chopped
- salt
- pepper
- parsley
- allspice
- lemon juice
Directions
This is understood to be beef that has been used to make broth--a rump-piece or a rib-piece, boned and tied with twine before cooking it.
_With Carrots and Turnips._--Remove the twine, and place the piece of beef on the middle of a dish, with carrots and turnips, cut with a fruit-corer, prepared _au jus_ or glazed, and arranged all around it; also, some skewers run through pieces of carrot and turnip, and then stuck in the piece of beef. (See cut p. 174.) Serve warm.
_With Brussels Cabbage, or Sprouts._--Serve the beef as above, surrounded with sprouts _au jus_, and also ornamented with skewers run through sprouts, with a piece of turnip between each.
_In Bourgeoise._--Serve the piece of beef warm, decorated if handy, and surrounded with fried potatoes cut with a vegetable spoon or in fillets, and gravy spread over the whole.
If not decorated, a few sprigs of parsley may be spread on the beef.
_With Onions._--Serve the beef as above, and surround it with glazed onions.
_With Celery._--When served as above, the meat is surrounded with a _puree_ of celery.
_With Cauliflowers._--Serve warm, with a garniture of cauliflowers all around. It may be decorated with skewers.
_With Chestnuts._--Glaze chestnuts as for dessert; run the skewers through a chestnut first, then through a fried potato, and then through a slice of carrot, and stick one at each end of the piece of beef; put chestnuts all around, spread some gravy over the whole, and serve warm.
_In Croquettes._--Proceed as for _croquettes_ of chicken.
_Hollandaise._--Cut the meat in fillets and put it in a saucepan, with about two ounces of fat or butter to a pound of meat; set on the fire and stir for ten minutes. Then add a tablespoonful of flour and stir about one minute, with warm water enough to half cover the meat, and boil about five minutes, stirring now and then.
Mix together in a bowl two yolks of eggs, the juice of half a lemon, and two or three tablespoonfuls of the sauce from the saucepan in which the beef is; turn the mixture into the saucepan, stir and mix, add salt and pepper to taste, give one boil, and serve warm.
_Broiled._--Cut the meat in slices about one inch in thickness, broil, and serve like steaks.
_Au Gratin._--Put two ounces of butter in a saucepan on the fire, and when melted sprinkle into it two tablespoonfuls of bread-crumbs, two or three mushrooms chopped, a teaspoonful of chopped onions, same of parsley, a pinch of allspice, salt, and pepper; stir for about two minutes, add a little broth to make the whole rather liquid. Cut one pound of boiled beef in slices, place them in a tin or silver dish, turn the mixture over them, dust with bread-crumbs; put half a dozen pieces of butter here and there on the top, and bake for about fifteen minutes.
Take from the oven when done, add a few drops of lemon juice all over, and serve warm in the dish in which it was baked.
With a _maitre d'hotel_, _piquante_, _Mayonnaise_, _Robert_, _ravigote_, _Tartar_, or _tomato_ sauce.
Cut it in slices, place them on a dish, spread on them some chopped parsley and slices of pickled cucumbers, and send thus to the table, with either of the above sauces in a saucer to be used with it.