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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- 1 tablespoon of flour to which has been added \ teaspoonful of sweet herbs
- 1 pinch each of mace
- 1 inch square
- 2 ozs
- mace
- nutmeg
- salt
- pepper
Directions
Cut 1 lb. of lean mutton into neat pieces about 1 inch square ; put into an iron saucepan 2 ozs. of butter ; when hot fry in it an onion ; then stir in 1 tablespoon of flour to which has been added \ teaspoonful of sweet herbs, 1 pinch each of mace and nutmeg, a little salt and pepper ; add I pint of stock and oz. of glaze ; allow it to boil and then grow cold ; put in the meat and cook slowly for ?> hour Serve in a wall of dry rice. The pieces of meat should be carefully dished and the gravy rubbed through a sieve.
TO USE UP SCRAPS OF MEAT, &c.
Any odd scraps of meat, fine bread crumbs, and a little flour, pepper, salt, onions, or other flavouring to taste ; milk or water. Take scraps of finely-minced meat, to which salt, pepper and onions, or other flavouring has been added. Mix all ingredients together with the addition of a well-beaten egg and a little gravy, milk, or water. Have pan of boiling fat ready, into which drop the mixture in spoonfuls ; cook until of a nice golden brown. Serve very hot.