Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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
- ten heads of cellery
- a spoonful of butter
- four pieces
- salt
Directions
PUT it in cold water with some salt, and boil it till tender; serve it up covered with onion sauce.
SHOULDER OF MUTTON WITH CELLERY
WASH and clean ten heads of cellery, cut off the green tops and take off the outside stalks, cut the heads in thin slices, boil them tender in a little milk, just enough for gravy, add salt, and thicken it with a spoonful of butter and some white flour; boil the shoulder and pour the sauce over it.
ROASTED LOIN OF MUTTON. CUT the loin in four pieces, take off the skin, rub each piece with salt, wash them with the yelk of an egg, .and cover them thickly with bread crumbs, chopped parsley, pepper and salt; wrap them up se* curely in paper, put them on a bird spit, and roast them; put a little brown gravy in the dish, and garnish with pickle.