Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Brandy | 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
- two stalks of thyme
- one teaspoonful of flour
- four sprigs of mint into a quart of brandy
- two tablespoonfuls of cream
- two tablespoonfuls of flour
- an ounce of butter
- a tablespoonful of cold water
- a quart of brandy
- a pound of loaf sugar in a stewpan
- a pint of water
- an ounce of butter in a tin saucepan
- a pint of milk
- three onions in slices also
- two yolks of eggs beaten
- salt
- thyme
- pepper
Directions
When you are short of gravy, cut a little piece of veal, say half a pound of the breast or neck piece, or trimmings of veal-cutlets; set on the fire with about an ounce of butter, and half of a rather small carrot cut in slices; stir, and when the meat is turning rather brown, add two or three onions in slices also; stir again till the onions are nearly fried; when covered with broth or water, add salt, a dozen whole peppers, a bay-leaf, and two stalks of thyme; boil gently for two or three hours, and strain.
If it is boiling away, add water to fill up.
Trimmings of mutton, lamb, beef, chicken, or turkey, may be added to the veal.
In case of hurry, it may be done quickly and by boiling rather fast, but it is not as good, and there is less of it with the same quantity of meat.
For a grand dinner, the gravy may be made one or two and even three days in advance; then simmer it for five or six hours.
Musk-melons are always served as a _hors-d'oeuvre_, but must be eaten immediately after soup, or the first thing of all if no soup is served.
It is a great mistake to serve melons as a dessert.
Water-melons, though eaten abundantly, are considered very unwholesome by the great majority of doctors, chemists, and physiologists.
Musk-melons are served in slices with sugar, or with salt and pepper, according to taste.
Mix well together in a cup one teaspoonful of flour with a tablespoonful of cold water.
It is used to thicken sauces and different dishes.
Put four sprigs of mint into a quart of brandy, cork well, or cover air-tight if in a pot, and leave thus forty-eight hours; then strain through a cloth. Put half a pound of loaf sugar in a stewpan with a pint of water, set it on the fire, and, at the first boiling, pour it into the quart of brandy; cover with a cloth, let it cool, and again strain the whole through a fine cloth. Bottle and cork carefully, and use when wanted.
A small liquor-glass of it is very good for stomach-ache; it is also useful after having eaten any thing difficult of digestion.
Break in pieces the soft part of a small stale loaf of bread; put it in a tin saucepan, cover it with cold water, and leave thus about an hour; then mash it well, set it on the fire, add salt, butter, and sugar, to taste; simmer about an hour, then add again two yolks of eggs beaten with two tablespoonfuls of cream or milk; mix the whole well together, and serve.
It makes an excellent food for infants.
Put an ounce of butter in a tin saucepan, set it on the fire, and when melted, turn into it two tablespoonfuls of flour, thoroughly mixed with half a pint of milk; stir with a wooden spoon, boil gently for about twelve minutes, stirring the while; take off, turn into a bowl, add salt and sugar to taste, and use.
If wanted richer, an egg may be mixed with the flour and milk, or a yolk of egg may be added as soon as taken from the fire.
When the stems of raisins or of currants are removed, put them in a bowl, dust them well with flour, move them round a little, then turn them into a sieve and shake them well. This process will remove the sand as well as washing them, and will not take away the sweetness.
SANDWICHES.
These are too well known to require any direction.