Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- four ounces of fine bread-crumbs
- two ounces of butter broken small
- 1/2 teaspoonful
- a pound of undressed roast beef
- a teaspoonful of minced parley
- a cupful of gravy
- a small teaspoonful of salt
- three large eggs well whisked
- 1/2 cupful
- 1 teaspoonful
Directions
Trim the brown edges from half a pound of undressed roast beef, shred it small, and mix it with four ounces of fine bread-crumbs, a teaspoonful of minced parley, and two-thirds as much of thyme, two ounces of butter broken small, half a cupful of gravy or cream, a high seasoning of pepper and cayenne and mace or nutmeg, a small teaspoonful of salt, and three large eggs well whisked. Melt a little butter in a deep dish, pour in the beef, and bake it half an hour; turn it out, and send it to table with brown gravy in a tureen. When cream or gravy is not at hand, an additional egg or two and rather more butter must be used. We think that grated lemon-rind improves the breslaw. A portion of fat from the joint can be added where it is liked. The mixture is sometimes baked in buttered cups.
Beef, 1/2 lb.; bread-crumbs, 4 oz.; butter, 2 oz.; gravy or cream, 1/2 cupful; parsley, 1 teaspoonful; thyme, two-thirds of teaspoonful; eggs, 3 or 4, if small; salt, 1 teaspoonful; pepper and nutmeg, 1/2 teaspoonful each: bake 1/2 hour.