Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 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 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Mutton | not in our table | 0 |
| Dripping | not in our table | 0 |
| Liver | 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
- 1 pound each of veal
- 1 sprig parsley
- 1 pound mutton
- 2 slices of bread
- 1 small onion
- 2 beaten eggs
- 1 dessertspoon dripping in a deep pan
- 1 sliced onion
- 1 small cabbage in chunks
- 6 pota- toes
- 11 faggots
- 1 pig's liver
- 5 chopped raw onions
- half cover
- 1 pig's liver chopped fnie
- 2 heaping mixing spoonfuls of flour to stick the rest together
- 1 table- spoon of the mixture
- salt
- pepper
- sage
Directions
Mrs. Lydia Z. Knight.
Chop fine 1 pound each of veal and lean beef, ^ pound ham, 1 small onion and 1 sprig parsley. Season with salt and pepper, and mix well together with 2 beaten eggs and ^ pint bread crumbs. Form into a loaf and put in a baking pan. Brown a small chopped onion in butter, add \ can tomatoes, season with butter, salt and pepper, cook thoroughly and strain over the loaf. Bake about 1 hour.
DUTCH STEW^
Put 1 dessertspoon dripping in a deep pan ; wlien smoking hot add 1 sliced onion, and when brown 1 pound mutton. Put a tight lid on and let simmer ^ hour ; cut 1 small cabbage in chunks, soak ^ hour in cold water ; peel and cut in coarse slices 6 pota- toes, and wash in cold water ; lift the potatoes out of the water and pack them dripping around the meat; lift the cabbage out and pack it dripping on top ; season each with salt and pepper. Put the lid on close and steam till the cabbage is tender — about 1 hour. Take the meat up on a hot platter, and put the vegetables around it.
MEATS. 11
FAGGOTS, NO. 1.
Mrs. Jas. N. Mills.
Take 1 pig's liver, scald and chop line ; add about 2 slices of bread, crumbed, 4 or 5 chopped raw onions,- pepper and salt to taste. Take a pig's apron, cut in squares, put a large spoonful of this mixture on eacli piece, fold it up closely and place side by side in a dripping pan, with water to half cover them, and bake till brown. Serve hot.
FAGGOTS, NO. 2.
Mrs. H. D. Lewis.
1 pig's liver chopped fnie or run throuf^h the grinder, -S onions chopped fine in a wooden bowl, pepper, salt and sage to taste; 2 heaping mixing spoonfuls of flour to stick the rest together; mix all thoroughly. Cut a pig"s apron in small squares, put 1 table- spoon of the mixture on each, wrap up. lay close together in a dripping pan, fill with water, and cook 20 minutes or till brown.