Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | 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 pounds from the neck of mutton
- two tablespoonfuls of butter into a frying pan
- two tablespoonfuls of flour
- a piece of muslin a sprig of parsley
- a sprig of parsley
- one onion cut in thin slices
- one good-sized carrot sliced
- one-fourth tea- spoonful of pepper
- salt
- pepper
- parsley
- bay leaf
- clove
Directions
Two pounds from the neck of mutton or lamb, cut in inch pieces. Put two tablespoonfuls of butter into a frying pan, add one onion cut in thin slices, one good-sized carrot sliced, and the meat well browned, being careful that it does not burn ; then stir in two tablespoonfuls of flour and gradually add a cup and a half of water, teaspoonful of salt, one-fourth tea- spoonful of pepper, tie in a piece of muslin a sprig of parsley, half a bay leaf and a clove (remove be- fore serving). Cover closely and simmer for two
134 ROCKY MOUNTAIN COOK BOOK.
hours. Add one-half can of peas ten minutes before serving. This can be cooked in a casserole dish.
Cooked mutton or lamb may be prepared in the same way, cooking slowly one hour.