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Suggest a better description*** My notes: I used red wine vinegar and marinated the meat in the refrigerator for a little over 24 hours. I added a little red wine when making the gravy. Rub the meat thoroughly with the salt and pepper and put in an earthen dish. Add the onion, bay leaves and peppercorns. Take equal parts of vinegar and water and pour over the meat. Let stand in this liquid for 24 hours. Put meat in a roasting pan and sear well in oven at 400-F. When well browned, add a little of the spiced vinegar. Cover pan tightly and cook slowly for 3-1/2 hours or until meat is tender. Add more of the vinegar if necessary. When cooked, remove meat to a platter and thicken liquid with 1 Tbsp flour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (2273g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5522 | ||
Calories from Fat: 3715 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 412.8g | 550 % | |
Saturated Fat 166.1g | 830 % | |
Monounsaturated Fat 178.8g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 1496.9mg | 461 % | |
Sodium 1449.2mg | 50 % | |
Potassium 6930.7mg | 182 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.7g | ||
Protein 421.5g | 602 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5522
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