Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Celery | 1 stalk (40g) | 6 |
| Mutton | not in our table | 0 |
| Tea | 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
- one cup of chopped remnants of steak
- two cups of chopped boiled potatoes
- two pound loin of mutton
- half pint of gravy \\ith a little flour
- two spoonfuls of catsup
- a head of celery
- half size of an egg
- 31 haeicot of mutton
- two onions into rings
- two turnips
- one trial will satisfy you that it is superior to any other tea on offer
Directions
One cup of chopped remnants of steak or any meat, two cups of chopped boiled potatoes, pepper and salt, butter half size of an egg. Shape into round cakes by taking flour into the hand. Fry in butter.
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31 HAEICOT OF MUTTON.
Divide the chops of a two pound loin of mutton, take oS the superfluous fat, cut two onions into rings, and fry them with the meat a nice brown, in a good sized piece of butter, thicken a half pint of gravy \\ith a little flour, and pour it over the chops. Set them at the side of the fire to stew slowly for three-quartere of an hour, or rather more. Par- boil iwo carrots, two turnips, and half a head of celery, cut the former into shapes, and the celery into slices, and add them to the meat about twenty minutes before serving. Pour in a glass of port wine, two spoonfuls of catsup, a little Tour- nade's Kitchen Bouquet, and after boiling it once up, serve it hot.
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VEGETABLES.
Always let the water boil before putting in the vegeta- bles, and continue to do so until they are done. TURNIPS.
Turnips should be pealed and boiled from forty minutes to an hour.
BEETS. Beets should be boiled from one to two hours, then put in cold water and slip off the skins.
SPINACH. Boil twenty minutes.