Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Anchovy | 100g | 210 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Water | not in our table | 0 |
| Sauce | not in our table | 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
- 2 slices of lean ham
- 2 quarts of water
- 1/3 pint of melted butter
- 1/4 pint of picked shrimps
- 1/4 pint when picked
- a bunch of savoury herbs
- a teaspoonful of anchovy sauce may be added
- 3 lbs
- 1 calf's-foot
- 2 onions stuck
- 2 carrots
- 4 shalots
- 2 bay-leaves
- 2 blades of mace
- 4 persons
- cayenne
Directions
521. INGREDIENTS.--3 lbs. of shin of beef, 1 calf's-foot, 3 lbs. of knuckle of veal, poultry trimmings (if for game pies, any game trimmings), 2 onions stuck with cloves, 2 carrots, 4 shalots, a bunch of savoury herbs, 2 bay-leaves; when liked, 2 blades of mace and a little spice; 2 slices of lean ham, rather more than 2 quarts of water.
_Mode_.--Cut up the meat and put it into a stewpan with all the ingredients except the water; set it over a slow fire to draw down, and, when the gravy ceases to flow from the meat, pour in the water. Let it boil up, then carefully take away all scum from the top. Cover the stewpan closely, and let the stock simmer very gently for 4 hours: if rapidly boiled, the jelly will not be clear. When done, strain it through a fine sieve or flannel bag; and when cold, the jelly should be quite transparent. If this is not the case, clarify it with the whites of eggs, as described in recipe No. 109.
_Time_.--4 hours. _Average cost_, for this quantity, 5s.
SHRIMP SAUCE, for Various Kinds of Fish.
522. INGREDIENTS.--1/3 pint of melted butter (No. 376), 1/4 pint of picked shrimps, cayenne to taste.
_Mode_.--Make the melted butter very smoothly by recipe No. 376, shell the shrimps (sufficient to make 1/4 pint when picked), and put them into the butter; season with cayenne, and let the sauce just simmer, but do not allow it to boil. When liked, a teaspoonful of anchovy sauce may be added.
_Time_.--1 minute to simmer. _Average cost_, 6d.
_Sufficient_ for 3 or 4 persons.