Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 of the neck
- two tablespoonfuls of minced parsley
- two kidneys
- two teacups of gravy
- pepper
- salt
- parsley
Directions
Two pounds of the neck or loin of mutton, weighed after being boned ; two kidneys, pepper and salt to taste ; two teacups of gravy or water ; two tablespoonfuls of minced parsley ; when liked, a little minced onion ; puff crust. Bone the mutton and cut the meat into steaks all of the same thickness, leaving but very little fat ; cut up the kidneys, arrange them with the meat neatly in a pie dish ; sprinkle over the minced parsley and a seasoning of pepper and salt ; pour in the gravy and cover with a good puff crust. Bake for an hour and a half, or rather longer should the pie be very large, and let the oven be rather brisk.