Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- 2 tablespoons flour
- 1 pint mutton broth
- 2 tablespoons capers
- salt
- pepper
Directions
Rub in a saucepan over the fire 1] talilcspnons butter with 2 tablespoons flour: then add 1 pint mutton broth or white broth, season with salt and pepper and let cook down to half the quantity, stirring occasionally. Add 2 tablespoons capers, boiling 2 minutes more. Beat up the yolk of I egg with \ cup cream and stir into the sauce. Wlicn scalding hot, serve. Use with boiled mutton.