Saute a minced clove of garlic in a little butter untill butter is well flavored. Remove the garlic, and place the meat in the butter, brown it well on all sides. Add the rum and then place the meat and liquids in a kettle, adding enough water to cover. Add horseradish, bay leaf, peppercorns, salt and sugar. Boil hard untill water is reduced one-half and meat is nearly done. Now add whole onions, carrots, and potatoes, and cook in the liquid. Test untill all are done. Then remove from the liquid, which is now made into gravy by thickening with a little flour and water smoothly mixed. (Old recipe from the "Halfway House" Madrid, Maine)
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|Serving Size: 1 Serving (611g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 651 (67%)|
|Amt Per Serving||% DV|
|Total Fat 72.3g||96 %|
|Saturated Fat 36.1g||180 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 230.5mg||71 %|
|Sodium 439.4mg||15 %|
|Potassium 1428.7mg||38 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 28g|
|Protein 46.2g||66 %|
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Calories per serving: 971
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