Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 small piece of garlic
- two raw eggs
- two parts of meat add one part of bread crumbs
- one part of bread crumbs
- one part of butter
- salt
- pepper
Directions
2. Fill up the interior of each onion with some nicely- flavoured forcemeat ; dispose them in a well-buttered saucepan, add a bundle of herbs, &c., as before, and cover the whole with slices of bacon. When the onions are done, remove them into a dish. Make a sauce of what is left in the saucepan by adding some flour to it, and, if necessary, some other condiments, and some stock or broth. Skim off superfluous fat, strain and pour the sauce over the onions, and serve.
3. Another way is, instead of making a sauce of what is left in the saucepan, to use some Spanish or Italian sauce.
4. Tomato sauce goes very well with stewed onions, either stuffed or not. This is the formula which I prefer to most. Make a mixture of bread crumbs, pure tomato sauce, a small quantity of ham finely minced, and one or two raw eggs, with pepper, salt, and powdered spices. Stuff the onions with this, and put them to stew, with a bundle of sweet herbs, in a saucepan well lined with bacon; moisten with some well-flavoured tomato sauce, and when done serve with the sauce over, having previously removed the superfluous fat from it.
Bread sippets fried in butter should almost invariably be served with all the above dishes of onions.
Vegetable marrows, cucumbers, and tomatoes make very nice dishes if treated by stuffing. It is a very good way of utilising those scraps of meat which are always going begging, so to speak, in most kitchens. Of course all depends upon the making of the stuffing, call it chair a quenelles, farce, forcemeat, or what not. The following will be found a good common form :
Remove every particle of fat, skin, and gristle from the scraps of meat to be used ; then pound the meat in a mortar and force it through a wire sieve; pound again
VEGETABLES.
wliat will not go through, until you have thus sifted nearly all your meat. Have ready some fine bread crumbs, and to two parts of meat add one part of bread crumbs and one part of butter ; mix the whole thoroughly in a mortar, flavour it according to taste with salt, pepper, spices, and sweet herbs (all finely powdered), and moisten it with milk or cream, adding the yolks of one or more eggs according to quantity. When the mixture is of the consistency of a smooth thick paste it is ready for use. All sorts of meat, poultry, game, or fish may be used either alone, or in combination, according to the purpose the farce is wanted for. The introduction of some lean ham will not be amiss in certain cases.
When trouble is an object, an easy and coarser substitute will be found in sausage meat.
To stuff VEGETABLE MARROWS 01’ CUCUMBERS, they should be cut in halves lengthways, and when you have scooped out the inside, they should be filled with the above meat, and baked in a well-buttered dish, to be served with Spanish sauce or tomato sauce over them.
Another way consists in laying the stuffed marrows in a saucepan previously buttered, with a bundle of sweet herbs, and a small piece of garlic or shallot, moistening with tomato sauce, or simply broth. When they have simmered sufficiently to be quite done, remove them on to a dish very carefully, strain the sauce, flavour and thicken it if necessary, pour it over the dish, and serve. Lastly ; not a bad form of dressing marrows, cucumbers, celery, seakale, &c., is to lay them in a well-flavoured tomato sauce, and let them simmer until quite done ; or Spanish, Italian, or any other high flavoured sauce, may be used instead.
In point of flavour, wholesomeness, colour — in fact, on all points — there is no vegetable to be compared to