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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- four pounds of mutton
- a pound of salt pork cut into strips
- a cup of cold milk
- 0 two up once
- salt
- pepper
Directions
‘eased MUTTON AND LAME. ned There is no meat more wholesome and nourishing
seats than tender fresh mutton or lamb. ee For roasting, the shoulder, the saddle, leg and part of % oe the loin; the leg is better boiled, unless the mutton is yo oe y young and tender. j sage, iImost ROAST MUTTON. "i > once a: Wash the meat well and dry with a clean cloth. i pful of : Have a good strong fire; put on the meat with a Hy » juice i trifle of hot water in the dripping pan; pour over the "4 » dish. : meat. Allow twenty minutes time to each pound of r, put é the mutton. ; . ee MUTTON POT PIE.
Cut up from three to four pounds of mutton,—the P art of : inferior portions will do as well as any other,—crack Hl ; well, 4 the bones and remove all the fat. Put on the meat— long. “ the pieces not more than an inch and a half in length-- ottom ‘* in a pot with enough cold water to cover well, and set in the be it where it will heat gradually. Add nothing else until : half, a it has stewed on hour, closely covered; then throw in When oe half a pound of salt pork cut into strips, a chopped _ ‘r and os onion, and some pepper ; cover and stew an hour longer, le out a or until the meat is very tender. Make out a little paste, water = as for the crust of a meat pie; cut into squares, and drop e may : in the stew. Boil ten minutes. Thicken with two ut on spoonfuls of flour stirred into a cup of cold milk. Boil ‘| 0 two up once, and serve ina tureen or deep covered dish. iad
efully, If green corn is in season, this stew is greatly improved
1 may by adding, an hour before it is taken from the fire, the it the grains of half a dozen ears, cut from the cob, Try it t, and for a cheap family dinner, and you will repeat the ex with a periment often. Lamb is even better for your purpose
thas mitton ELLER EA ALALAL EN ASS
86 THE BREADMAKER’S COOKING LESSONS.