Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Water | 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 pint of boiling water
- 1 teacupful
- 2 carrots
- 2 turnips
- 2 onions
- 2 tablespoonfuls
Directions
Materials. — 1 lb. breast of mutton ; haricot beans, 1 teacupful ; 2 carrots ; 2 turnips ; 2 onions ; dripping, 3 oz. ; flour, 2 tablespoonfuls ; pepper and salt.
Directions. — Wash the beans over night, and soak them in cold water till morning, then set them on to stew till needed, for they' take a long time to become soft. Wash, pare, and slice the carrots and turnips, then put them on to boil with the beans for twenty minutes in a pint of boiling water. Then cut the mutton into small pieces ; put the dripping on to heat in the frying-pan, and when quite hot, fry the meat slightly. Take it out, and place it in a saucepan ; then fry the onions brown. When the vegetables have boiled twenty minutes, strain off the water, thicken it with the flour, and fry it with the onion. Add the vegetables and thickened gravy to the meat in the saucepan, with a little more stock or water if necessary, and stew slowly, without boiling, for an hour or more.
This nice dish is something like the stewed beef which you learned to make in Lesson II., but instead of dumplings with the beef, we have haricot beans with the mutton. We have to thank the French for this, and a good many other nourishing dishes ; for they under- stand, far better than most English people, how to make a really delicious dinner without buying a whole joint of meat. Plenty of vegetables mixed with the meat, add to its good flavour, and lessen its cost. Beans and pease are of themselves so full of nourishment, that many people tell us they will take the place of meat as flesh- formers. Be that as it may, there is no doubt that we might all benefit by the teaching of vegetarians, in so far as to do with very much temeat, if we took pains to supply our families with plenty of vegetable flesh-formers.