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 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- one tablespoonful of flour
- one-half pint of boiling water
- one tablespoonful of mush- room catsup
- one cup of bread crumbs
- one teaspoonful of sweet marjo- ram
- one-quarter pound salt pork
- one teaspoonful of thyme
- two dashes of pepper
- a tablespoonful of butter in a frying pan
- one table- spoonful of worcestershire sauce
- four tablespoonsful of sherry
- salt
- pepper
Directions
Have the kidneys perfectly fresh ; split them in half; trim with a sharp knife, very carefully, the sinews and fat that are inside. Now cut the kidneys in small pieces, put in a pan, cover with cold water, stand on a moderate fire and bring almost to a boiling point. Drain this water off, cover with fresh cold water and heat again ; do this three times. Do not let it boil, or the kidney will be tough and hard. Put a tablespoonful of butter in a frying pan, stir until brown ; add one tablespoonful of flour, one-half pint of boiling water or stock ; stir constantly until it boils. Now add one table- spoonful of Worcestershire sauce, one tablespoonful of mush- room catsup, salt and pepper, and the kidney. Stir again until the kidney is thoroughly heated, take from the fire, add four tablespoonsful of sherry, and serve immediately.
STUFFED BREAST OF VEAL (for the Stuffing).
One cup of bread crumbs, one teaspoonful of sweet marjo- ram, one-quarter pound salt pork, one teaspoonful of thyme, one of salt, two dashes of pepper. Chop the pork fine, add it and all the ingredients to the bread crumbs. Wipe a breast of veal with a damp cloth, make long gashes through the ribs, and fill with the stuffing. Place it in a baking pan, and roast the same as the loin.