Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- two tablespoonfuls of butter
- one-fourth cup of madeira
- two cloves
- two tablespoonfuls of butter till brown
- two tablespoonfuls of flour
- one tablespoonful of lemon juice
- a cup of stock after they have been cooking five minutes
- a pinch of herbs
- a pint of meat
- two small onions cut fine 132 rocky mountain cook book
- two table- spoonfuls of worcestershire sauce
- salt
- pepper
- cloves
- lemon juice
Directions
Put in the chafing dish or sauce pan (over the fire) two tablespoonfuls of butter. When hot add the livers cut in pieces. Turn them to brown on all sides, dredge with flour, add a cup of stock after they have been cooking five minutes ; season with salt and pepper, add one-fourth cup of madeira or sherry, a few stoned olives. Serve on toast.
Chicken Livers may be cooked in butter until brown, sprinkled with flour, add cream and season- ings.
SALMI OF DUCK OR GAME (Mrs. Lincoln).
Cut the meat from cold roasted game or duck into small pieces. Break up the bones and remnants, cover with stock or cold water, add a pinch of herbs, two cloves and two peppercorns. Boil down to a cup- ful for a pint of meat. Fry two small onions cut fine
132 ROCKY MOUNTAIN COOK BOOK.
in two tablespoonfuls of butter till brown, add two tablespoonfuls of flour, stir till dark brown. Strain the liquor in which the bones were boiled and add it gradually to the butter and flour; add more salt if needed, one tablespoonful of lemon juice, two table- spoonfuls of Worcestershire sauce and the pieces of meat. Simmer fifteen minutes; add a dozen mush- rooms and a glass of claret, if you like, or the juice of a sour orange. Serve hot on slices of fried bread. Garnish with parsley and slices of orange, or serve canned peas in the center with the meat on toast around them.