Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- two tablespoonfuls of flour
- a piece of pork across the breast
- one boiled chicken
- two tablepoonfuls of butter
- two epgs light
- salt
- pepper
Directions
Take the meat from one boiled chicken, chop half a small onion very tine and fry in two tablepoonfuls of butter, as soon as it begins to brown add two tablespoonfuls of flour and a cup of the chicken broth ; then add the meat, beat two epgs light, and add them, sea- son with salt and pepper. Let it boil briskly for ten minutes, then set it away on the ice till it is thoroughly cooled. Make into cro- quettes, with egg and cracker crumbs, and fry in boiling lard or Olive oil. Mrs. H. C. H.
PHEASANTS.
Cut through back and cook in oven, basting often ; lay a piece of pork across the breast, to keep them from being dry. Chop giblets to put in gravy, put little pieces of currant jelly on pheasants when done and turn gravy over them. Mrs. R. A.M.
Only the hind quarters are cooked. Wash and wipe them, flour them, and fry a light brown in butter. Key to the Cupboard.