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 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 2 tablespoons flour
- 1 pint stock
- 1 pint meat
- 2 table- spoons butter
- 3 hardboiled eggs mashed
- salt
- pepper
Directions
Cut boiled tripe into small squares and proceed as for kidney stew'.
R.AGOUT OF VEAL.
Cut any pieces of cold roast veal into squares ; brown 2 table- spoons butter, rub in 2 tablespoons flour, add 1 pint stock. J- gill w'inc, and 1 pint meat, letting simmer ^ hour ; add J pint chopped mushrooms, the yolks of 3 hardboiled eggs mashed, and salt and pepper; cook 10 minutes longer. Take off, add J gill more wine, and serve.