Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- 1/4 cup beef suet shredded fine
- 3 eggs
- 2 spoons thick cream
Directions
Make stuffing. Take crumbs of a loaf of bread, ¼ cup beef suet shredded fine. A little sausage meat or veal scraped and pounded very fine. Nutmeg, pepper and salt to your taste. Mix lightly with 3 eggs. Stuff the craw with it. Lay in your pan, your fire being very hot. Dust and baste several times with cold lard; this is better than lard hot from the pan, and makes turkey rise better. Serve with sauce made as follows: Cut the crumbs of a loaf of bread in fine pieces, put in cold water with a few peppercorns, a little salt and onion. Boil until bread is quite soft. Beat well, add ¼ lb. butter, 2 spoons thick cream, and serve with turkey very hot. One hour and a quarter will be sufficient to roast turkey with a hot fire.