Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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 slice of toasted bread
- 1/2 pint of water
- 1/4 teaspoonful of whole pepper
- 1 slice of lean ham
- 2 pints of boiling water
- a bunch of savoury herbs
- a head of celery
- one where it is necessary to keep gravies hot
- 1/2 onion
- 1 faggot of savoury herbs
- 1 dessertspoonful of ketchup
- 2 lbs
- 2 blades of mace
- 3 cloves
- 4 whole allspice
- salt
- pepper
- mace
- cloves
- allspice
- cayenne
Directions
This is a utensil which will not be found in every kitchen; but it is a useful one where it is necessary to keep gravies hot for the purpose of pouring over various dishes as they are cooking. It is made of copper, and should, consequently, be heated over the hot-plate, if there be one, or a charcoal stove.
GRAVY made without Meat for Fowls.
_Ingredients._—The necks, feet, livers, and gizzards of the fowls, 1 slice of toasted bread, ½ onion, 1 faggot of savoury herbs, salt and pepper to taste, ½ pint of water, thickening of butter and flour, 1 dessertspoonful of ketchup. _Mode._—Wash the feet of the fowls thoroughly clean, and cut them and the neck into small pieces. Put these into a stewpan with the bread, onion, herbs, seasoning, livers, and gizzards; pour the water over them and simmer gently for 1 hour. Now take out the liver, pound it, and strain the liquor to it. Add a thickening of butter and flour, and a flavouring of mushroom ketchup; boil it up and serve. _Time._—1 hour. _Average cost_, 4_d._ per pint.
GRAVY, Rich, for Hashes, Ragoûts, &c.
_Ingredients._—2 lbs. of shin of beef, l large onion or a few shalots, a little flour, a bunch of savoury herbs, 2 blades of mace, 2 or 3 cloves, 4 whole allspice, ¼ teaspoonful of whole pepper, 1 slice of lean ham or bacon, ½ a head of celery (when at hand), 2 pints of boiling water; salt and cayenne to taste. _Mode._—Cut, the beef into thin slices, as also the onions, dredge them with flour, and fry of a pale brown, but do not allow them to get black; pour in the boiling water, let it boil up, and skim. Add the remaining ingredients, and simmer the whole very gently for 2 hours, or until all the juices are extracted from the meat; put it by to get cold, when take off all the fat. This gravy may be flavoured with ketchup, store sauces, wine, or, in fact, anything that may give additional and suitable relish to the dish it is intended for. _Time._—Rather more than 2 hours. _Average cost_, 8_d._ per pint.