Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 cupful of bread
- 1 tablespoonful of chopped parsley
- 1 teaspoonful of onion juice
- 1/4 teaspoonful of pepper
- 1 teaspoonful thyme
- 1 teaspoonful of salt
- parsley
Directions
Use the meat of another fowl, or veal, or pork, or a mixture. Chop them fine, and add to the minced meat one cupful of bread or cracker crumbs and, if convenient, a little chopped boiled ham or tongue, and a few lardoons of pork. Season with the following articles, and moisten the whole with stock:
1 tablespoonful of chopped parsley. 1 teaspoonful of onion juice. 1/4 teaspoonful of pepper. 1 teaspoonful thyme. 1 teaspoonful of salt.
If veal is used, take it from the knuckle, and use the bone in the braising pot, as it will give a good jelly.