Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- a piece of fresh mutton
- salt
- pepper
Directions
Boil a piece of fresh mutton, beef or veal, until per- fectly tender ; take out the bones and gristle ; chop fine; add salt and pepper; if very lean add butter. Pack it solid while warm, and slice when cold.
Mrs. L. H. Gushing.
eoart goose oe duck. Remove all the fat possible ; wash, and dry with a cloth the inside of the fowl for the dressing ; take cold mashed potatoes, a little onion chopped very tine, a sprinkling of sage, pepper, salt and a little butter ; mix well together ; stuff the inside, and also at the neck of the goose or duck ; sew all firmly up and tie in shape ; roast slowly for two or three hours, basting and turning often. Have the giblets stewed tender, chopped fine, and put in gravy. The fowls must be a rich brown and juicy. Mrs. E. Patton.