Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- a pinch of cayenne pepper
- a small piece of but- ter
- a cupful of hot water
- a tablespoonful of dry french mustard
- eight places
- clove
- cayenne
- pepper
- salt
- mustard
- vinegar
Directions
Lamb piquante may be prepared as follows : Wash and trim a hind leg, score deeply in seven or eight places, crowd into each of the scores a small onion stuck with a clove, a pinch of cayenne pepper, a little salt and a small piece of but- ter. Lay it in a pan with a cupful of hot water, turn another pan over it and bake till nearly done. Mix a tablespoonful of dry French mustard and three of very fine bread crumbs to' a thin paste, adding alternately vinegar and butter; season this highly with salt, and both black and cayenne pepper. Make sufficiently soft to spread thin, but not to run. Take up the meat, place in a dry pan, cover well with the paste, then return to the oven and roast gently till the paste is a golden brown. Serve with mint sauce. — Contributed, Williams, Ariz.