Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 1 teaspoonful each of allspice
- 2 tablespoonfuls of the fat you have taken off the broth into a clean stewpan
- a tablespoonful of mushroom catsup
- 3 tails in warm water
- 8 cloves
- 2 onions
- salt
Directions
Soak 3 tails in warm water. Put into a gallon stewpan 8 cloves, 2 onions, 1 teaspoonful each of allspice and black pepper, and the tails cover with cold water. Skim often and carefully. Let simmer gently until the meat is tender and leaves the bones easily. This will take 2 hours. When done take out the meat and cut it off the bones. Skim the broth and strain it through a sieve. To thicken it put in flour and butter, or 2 tablespoonfuls of the fat you have taken off the broth into a clean stewpan, with as much flour as will make a paste. Stir well over the fire; then pour in the broth slowly while stirring. Let it simmer for one-half hour; skim, and strain through a sieve. Put in the meat with a tablespoonful of mushroom catsup, a glass of wine; season with salt.