Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- four tablespoonfuls of sweet-oil
- two tablespoonfuls of broth
- a pint of warm water
- a piece of butter the size of an egg
- ten middling-sized onions
- ten mushrooms
- four onions
- butter the size of an egg
- salt
- pepper
Directions
Have in a stewpan and on a slow fire three or four tablespoonfuls of sweet-oil; when hot put the loin in, turn it over till of a yellow color all around, then add a bay-leaf, salt, pepper, and a pint of warm water; simmer four hours, and serve with the following sauce, which you must have prepared at the same time: Fry in butter till of a golden color ten middling-sized onions, then add to them half a glass of claret wine, two tablespoonfuls of broth, and two of the juice of the loin, ten mushrooms (if handy); simmer till cooked, and strain. Mix the sauce with the juice of the loin, and put it on a dish, place the loin upon it, and serve with the onions and mushrooms around the meat.
In case the juice of the loin should be found too fat, throw in it (and before mixing it with the sauce) a few drops of cold water, and skim off the fat.
The only thing to throw away before mixing is the bay-leaf.
_Another way, or prepared with a Garniture of Cabbages._--Put in a stewpan and set on a good fire a piece of butter the size of an egg; when melted, add four onions and two small carrots, cut in slices; fry them two or three minutes, then put the loin in, with half a bay-leaf, wet with warm broth; then subdue the fire, let simmer about two hours and a half; strain the sauce on a dish, place the meat on it, and serve with a garniture of cabbages around.