Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Chestnut | 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
- one pound
- one gill of tomato sauce to flavour
- six ounces of rice in the manner explained in menu i
- two gills of really good meat gravy
- two ounces of minced onion into an earthenware stewpan
- three gills of good broth
- ten ounces of sugar to a pint
- a piece of salt cod -- say one pound
- an ounce of butter
- a tablespoonful of cream
- a pound of ham
- an ounce of flour
- a pound of rhubarb
- an ounce of dissolved gelatine
- three saltcoawith
- half wide season the surfaces of these pieces of meat
- 5 stewed chestnuts
- 47 pepper
- two dozen chestnuts
- one ounce ^f^^^^^ts
- 48 fifty lunches
- pepper
- salt
- rosemary
Directions
Morue sal^e au riz tomato F^t^ de veau chaud.
Marrons ^tuT^s. Crimes de rbubarbe.
1. Turn to Menu vi., and prepare a piece of salt
cod — say one pound and a half — in the manner there
described. With the boilings make three Saltcoawith ... , it.- i • -j. -it, x
tomato- g"" of sauce, thickening it with two-
flavoured thirds of an ounce of butter and an ounce
"'^' of flour ; stir in one gill of tomato sauce
to flavour it and a tablespoonful of cream. Boil
six ounces of rice in the manner explained in
Menu i., and finish it as given ior faisan au riz, Menu
iv. Dish the cod in the centre of a hot flat dish,
arrange a circle of the rice round it, mask the fish
with some of the sauce, and send the rest round in
2. Select a small, yet deep, pie-dish large enough to contain a pound and a half of veal, and half a
pound of ham with adjuncts. Ask the hcrni tie butcher to cut the veal in slices a quarter- inch thick, spread these upon a board and cut as many neat pieces out of them as you can, three and a half inches long and two and a half wide Season the surfaces of these pieces of meat with salt
STEWED CHESTNUTS. 47
pepper, and powdered dried herbs, and lay over each of them a thin sUce of streaky bacon (cooked) slightly smaller than themselves. Roll each up. Now butter the pie-dish, sprinlde over it a nice layer of chopped parsley and chopped cooked mushroom, arrange a layer of the rolled meat upon that, and over it slices of the ham, hard-boiled eggs sliced, and pieces of cooked mushroom, repeat this again with another layer of rolls, &c., filling the pie-dish and covering the surface with thin slices of cooked bacon ; moisten with two gills of really good meat gravy. Lay a nice cover of puff paste over the top and bake it for an hour and a quarter in a moderate oven.
3. Remove the skin of two dozen chestnuts, scald them, and peel off their inner skins. Set them aside. Now put two ounces of minced onion into an earthenware stewpan with one ounce ^f^^^^^ts. of butter ; fry till brown, then stir in an ounce of flour, mix well, and moisten with three gills of good broth and one of claret ; season with pepper, salt, and powdered rosemary, and bring slowly to the boil ; skim, simmer ten minutes, and strain through a hair sieve. Wash out the stewpan, put back the strained sauce, and bring it to the boil ; now sUp in the prepared chestnuts, lower the heat to simmering, and stew gently till they are done. Lastly, take off the stewpan, lift the chestnuts out with a perforated spoon, arrange them on a Ugumiere, stir the yolks of a couple of eggs into the sauce, and pour it over them.
48 FIFTY LUNCHES.
4. Cut up a pound of rhubarb, and simmer it in just sufficient syrup flavoured with the zest of a lemon to cover it. When it is soft enough to larba'cains. ^u™ to a furde, strain it from the juice, to which add half an ounce of dissolved gelatine, pass all through a hair, sieve adding to the pulp thus obtained a couple of gills of whipped cream ; whip altogether, and fill a dozen wetted darioles with the cream, set them on ice, and wheij , firm turn them out, arrange them in a circle on a pretty dish and serve. The forced rhubarb is the best for this on account of its colour ; the sweetening will, of course, be in the syrup — ten ounces of sugar to a pint, but be careful not to have it too sweet ; a sherry-glass of kirsch is an immense improvement.