Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
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 pounds of rump steak
- a piece of onion
Directions
Take two pounds of rump steak, chop it fine, season well with spice, a piece of onion, or eschalot, and butter. Rub the breast both inside and outside with beaten cloves, then stuff with the above, taking care to sew the bird up carefully, and to tie it very tightly on the spit, so that the gravy may not escape. Inclose the breast of the swan in a meal-paste, after which cover the whole bird with paper well greased with beef dripping. About a quarter of an hour before the bird is taken up, remove the paper and the paste, baste well with butter and flour till brown and _frothy_. A swan of fifteen pounds weight requires about two hours roasting with a fire not too fierce.