Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Water | not in our table | 0 |
| Rabbit | 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-half pound of lean lamb
- one pound of lean beef
- two stalks of white celery cut into inch lengths
- three quarts of water
- two rabbits
- two medium-sized onions
- pepper
Directions
Two rabbits, one-half pound of lean lamb, two medium-sized onions, one pound of lean beef ; fried bread ; butter for frying ; pepper, salt and two stalks of white celery cut into inch lengths ; three quarts of water. Joint the game neatly ; cut the lamb and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef ; cut into strips and add a little pepper. Pour on the water ; heat slowly and stew gently two hours. Take out the pieces and cover in a bowl ; cook the soup an hour longer ; strain, cool, drop in the celery and sim- mer ten minutes. Pour upon fried bread in the tureen.