Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 teaspoonful of pounded allspice
- a teaspoonful of minced lemon-peel
- a teaspoonful of pounded allspice
- 2 eggs
- 5 lbs
- 2 glasses of port wine
- 2 glasses of vinegar
- 1 glass of port wine
- 1 glass of vinegar
- 1 glass each of port wine
- 4 persons
- salt
- pepper
Directions
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast beef; to each pound of meat allow ¾ lb. of bread-crumbs, salt and pepper to taste, a few chopped savoury herbs, ½ a teaspoonful of minced lemon-peel, 1 or 2 eggs, according to the quantity of meat. _Mode._—Mince the beef very fine, which should be rather lean, and mix with this bread-crumbs, herbs, seasoning, and lemon-peel, in the above proportion, to each pound of meat. Make all into a thick paste with 1 or 2 eggs; divide into balls or cones, and fry a rich brown. Garnish the dish with fried parsley, and send to table some good brown gravy in a tureen. Instead of garnishing with fried parsley, gravy may be poured in the dish round the rissoles; in this case, it will not be necessary to send any in a tureen. _Time._—From 5 to 10 minutes, according to size. _Average cost_, exclusive of the meat, 5_d._ _Seasonable_ at any time.
BEEF, Rolled, to eat like Hare.
_Ingredients._—About 5 lbs. of the inside of the sirloin, 2 glasses of port wine, 2 glasses of vinegar, a small quantity of forcemeat, 1 teaspoonful of pounded allspice. _Mode._—Take the inside of a large sirloin, soak it in 1 glass of port wine and 1 glass of vinegar, mixed, and let it remain for 2 days. Make a forcemeat (_see_ FORCEMEAT), lay it on the meat, and bind it up securely. Roast it before a nice clear fire, and baste it with 1 glass each of port wine and vinegar, with which mix a teaspoonful of pounded allspice. Serve, with a good gravy in the dish, and send red-currant jelly to table with it. _Time._—A piece of 5 lbs., about 1½ hour before a brisk fire. _Average cost_, for this quantity, 5_s._ 4_d._ _Sufficient_ for 4 persons. _Seasonable_ at any time.