Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | 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
- a pound of best lean steak in small pieces
- a piece of mutton till it comes to pieces
- salt
Directions
Cut a pound of best lean steak in small pieces ; place in glass IVuiu Jar (a perfect one), cover tighily and set in a pot of cold water; heat gradually fo boil, and con- tinue this steadily three or four hours until the meat is like white rags, and the juice thoroughly extracted; strain from the jar as you want to use it. It is best to set kettle off stove and let cool, before removing the jar, and in this way prevent breakage. When ready to use, pour into a small saucer, heat, and season with salt and pej^per.
MUTTOX AXD VEAL. BROTH.
Boil a piece of mutton till it comes to pieces ; then strain the broth and let it get cold, so that the fat will rise, which must be taken off, then warm it ; and jiut in a little salt. Veal broth may be made in the same way, and is more delicate for sick persons.