Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Water | 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 half pounds of the neck of mutton
- 1 tablespoonful of butter
- 1 tablespoonful of flour
- 1-1/2 cupfuls of water
- 1 teaspoonful of salt
- 1/4 teaspoonful of pepper
- one inch square
- 1 onion
- 1 carrot
- 1 bay-leaf
- 1 clove
Directions
One and one half pounds of the neck of mutton or lamb cut into pieces one inch square.
1 tablespoonful of butter. 1 tablespoonful of flour. 1 onion. 1 carrot. 1/2 can of peas. 1-1/2 cupfuls of water or stock. 1 teaspoonful of salt. 1/4 teaspoonful of pepper. Sprig of parsley. 1 bay-leaf. 1 clove.
Put the butter into a frying-pan; when melted add the flour, and let brown. Then add the carrot and onion cut into dice, and the mutton. Cook, stirring frequently, until all are browned, using care that they do not burn; it will take about twenty minutes. Then add the stock or water, and the seasoning, having the herbs in a bouquet, so they can be removed. Cover closely, and let simmer for two hours. Add the peas ten minutes before removing from the fire.