Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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 tablespoon of butter
- two rabbits
- two table- spoons of flour
- 27 souse
- salt
- pepper
- sage
Directions
Skin, clean, and cut in small pieces two rabbits. Let them stand in cold salt water for an hour ; then put on to cook, in enough cold water to cover them, and boil till tender. Season with salt and pepper, and stir one tablespoon of butter, made smooth, with two table- spoons of flour, into the gravy.
MEATS. 27
Having cleaned the pigs' feet perfectly, and removed the skin and bones, chop line ; season with salt, pepper, and a little sage. Mould in a pan. When cold it can be sliced, and vinegar poured over it.