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 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Stew | 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
- three pieces
- a spoonful of flour
- an ounce of butter
- a spoonful of grated ham
- a pint of milk
- four large spoonfuls of cream to the stew
- 43 emergency garnish
- half fill
- 2 eggs
Directions
Cut up the chickens raw, slice onions, and fry both in butter with great care to a fine light brown ; or if you use chickens that have been dressed, fry only the onions. Lay the joints, cut into two or three pieces each, into a sauce- pan, with a veal or mutton gravy, and a clove or two of garlick. Simmer till the chicken is quite tender ; half an hour before you serve it, rub smooth a spoonful or two of curry powder, a spoonful of flour, and an ounce of butter ; add this, with four large spoonfuls of cream to the stew. Salt to your taste. When serving, squeeze in a little lemon. Slices of underdone veal, or rabbit, turkey, etc., make ex- cellent curry. A dish of rice boiled dry must be served. For directions as to this see the article Rice.
HOME RECIPE BOOK
EMERGENCY GARNISH FOR COLD TURKEY OR
bread sauce. thin slices of bacon and bread-
scraps of cold ham. crumbs.
Pour the bread sauce into dariole moulds (egg-cup or coffee- cup will do), half fill, then put a spoonful of grated ham in, fill up with bread sauce ; when cold turn out. If no cold ham be available, take a few slices of bacon, cut very thin, roll and put a skewer through ; steam till cooked ; then sprinkle with brown crumbs and put in the oven for a few minutes ; take out ; when cold take out skewer and place alternately with turned out bread sauce round the dish of turkey or chicken ; or, if for game, coat the mould with brown crumbs, fill with bread sauce, or the brown crumbs may be used to dust the bread sauce when turned out. The moulds may be coated with aspic filled with potted ham or chicken cream. For sweets, the mould may be covered with raspberry jelly, and, when firm, a good blancmange poured in or any pure white well- flavoured mixture that will mould ; lemon jelly coating is very good, if custard flavoured with lemon be used as filling, 2 eggs, a little leaf gelatine, half a pint of milk. Many alter- natives are suggested by emergency.
Susan Green.