Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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
- 1 pint sage leaves
- 1 head of celery
- 1 egg well beaten the last thing
- 2 good sized onions
- 4 cloves
- 1 box of cox's gelatine that has been soaked in 1 glass of cold water
- 1 glass of cold water
- sage
- pepper
- salt
- cloves
- mace
- thyme
- parsley
Directions
Boil y2 calf's head for 2 hours ; take it up then and remove the bones and put them back into the broth ; add 1 pint sage leaves and an onion, let simmer till you have cut up the meat, and add some small pieces of ham and the tongue chopped with pepper and salt to taste, let cook 2 hours, then add the brains and 1 egg well beaten the last thing, and pour into a cold mould and add plenty of the liquor well boiled down.
•BRAISED TONGUE WITH ASPIC JELLY FOR
Boil the tongue till tender, then place in a stew pan with 2 good sized onions, 1 head of celery, 4 cloves, salt and pepper to taste; cover with the liquor it was boiled in, add a glass
of brandy, tablespoon sugar, pinch of mace, bunch of thyme and of parsley. Let this all simmer 2 hours, take out the tongue, strain the liquor, add to this 1 box of Cox's gelatine that has been soaked in 1 glass of cold water; heat it, pour all over the tongue, place the meat in a square pan so that when it comes out cold it will serve nicely on a square plate. Serve cold, garnished with water cress.