Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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 teaspoon worcester sauce
- 1 teaspoon chopped parsley
- 1 teaspoon anchovy
- 4 hard-boiled eggs
- 1 raw egg
- 3 ozs
- four equal parts
- half lengthwise
- 2 teaspoonsful worcester sauce 4 tablespoonsful bread-crumbs
- 4 tablespoonsful bread-crumbs
- 1 egg
- 14 grafton street
- 56 dawson street
- 50 sth
- 65 rissoles
- one beaten egg
- salt
- pepper
- parsley
Directions
4 hard-boiled eggs. * lb. sausage.
1 raw egg. 3 ozs. bread-crumbs.
Boil the eggs hard, drop them into cold water for a minute. Take off the shells, take skins off sausages, divide into four equal parts ; flour the hand and flatten sausage meat on the palm ; put one of the eggs into this, and completely cover it with sausage meat ; prepare all in the same way ; brush over with beaten egg, and fry 4 or 5 minutes in smoking hot fat ; drain and cut in half lengthwise ; dish on lace paper, and garnish with parsley. Mrs. Evans.
1 lb. cooked meat minced. 2 teaspoonsful Worcester sauce
4 tablespoonsful bread-crumbs. 1 egg.
1 oz. butter. salt and pepper.
1 oz. flour. more bread-crumbs.
J pint stock.
Let the butter get hot in the saucepan ; then brown flour in it ; stir in stock ; add salt and pepper and sauce ; let it boil two minutes ; add the meat and bread crumbs ; set aside till quite cold ; form into small balls ; coat with egg and bread crumbs ; fry in bath of fat.
Mrs. Andrew Beattie.
HORLICK’S Malted Milk
(In Powder Form).
NO COOKING. Prepared instantly by stirring vigorously in water, hot or cold.
The first thought of experienced dietitians when selecting a palatable, nourishing, easily assimilated food.
IF The wholesome, invigorating food principles of pure milk and choice malted grain, so prepared as to be properly assimilated in the feeblest conditions.
f Used more extensively every year in the feeding of infants and as a supplementary nutrient for growing children. Also with increasing confidence by adults as a table beverage in the home— superior to tea or coffee at meals — and an efficient corrective of insomnia taken hot before retiring.
Iu Glass Bottles 1/6, 2/6. I I/-, at all Chemists and Stores. Sample free on request.
HORLICK’S MALTED MILK CO., SLOUGH, BUCKS.
r“ C ARPETS
Half a Century ago.
Famous ever since.
Largest Stock in Ireland.
Millar & Beatty,
14 Grafton Street and I \ t t r\ -■ tivt 56 Dawson Street, . . LJ OlL/liN .
Ee FURNITURE
Made in our own Factories in Dublin and Londonderry.
Inspection Invited.
The Most Hygienic and Up-to-date Pork Factory in Ireland.
By Special
Appointment.
’Phone No. 798.
Telegrams :
‘Hafner, Dublin.’
^ Established 1882.
F. HAFNER & SONS,
/ Pork Merchants and Sausage Manufacturers
50 Sth. Gt. George’ s St., DUBLIN.
HOME RECIPE BOOK
i lb. cold meat. i lb. mashed potatoes, sauce for binding.
1 oz. butter.
1 oz. flour.
J pint stock, i teaspoon of pepper.
1 teaspoon Worcester sauce.
1 teaspoon chopped parsley.
1 teaspoon anchovy, i teaspoon salt and a little nutmeg.
Mince finely ; put in bowl with mashed potatoes ; put butter and flour in small saucepan ; stir over a gentle heat with wooden spoon till smooth ; add the stock ; stir over the fire till it has boiled ; add other ingredients, mincing parsley as fine as possible ; stir the sauce, meat and potatoes, and mix thoroughly ; stir in one beaten egg and beat all together ; sprinkle the paste board with flour ; slightly flour the fingers and make the meat into balls ; roll on board till smooth ; then coat.