Estimated Nutrition (whole recipe, rough)
Counts 7 of 12 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Turbot | not in our table | 0 |
| Mutton | not in our table | 0 |
| Veal | not in our table | 0 |
| Pheasant | not in our table | 0 |
| Goose | 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 cod's head
- 2 turbot
- 3 middle of salmon
- 4 saddle of mutton
- 5 haunch of venison
- 6 sirloin of beef
- 7 leg of mutton
- 8 quarter of lamb
- 9 shoulder of mutton
- 10 sucking pig
- 11 breast of veal
- 12 ox-tongue
- 13 calf's head
- 14 ham
- 15 pheasant
- 18 partridge
- 19 woodcock
- 16 boiled fowl
- 20 pigeon
- 21 snipe
- 17 roast fowl
- 22 goose
- 23 wild duck
- 24 turkey
- 26 entrée of cutlets
- 25 hare
- 27 fricandeau of veal
Directions
This is usually stewed, or rather braised sufficiently tender to be divided with a spoon, and requires no carving; but the fat (or underpart of the fillet) attached to it, marked _a a a_, which is sometimes, but not invariably served with it now, may be carved in even slices. The larding differs somewhat from that which we have described, but the mode shown here allows the _fricandeau_ to be glazed with more facility.
The engraving of the _entrée_ No. 26 is intended merely to show the manner of dishing the cutlets. They may be of mutton, lamb, veal, or pork; and the centre may be filled with the sauce or stewed, vegetable appropriate to either; as _soubise_, _purée_ of asparagus, of mushrooms, or of tomatas; or _green peas à la Française_, stewed cucumbers, or aught else that is suited to the kind of meat which is served.
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_Plate 1._
1 COD’S HEAD. ]
2 TURBOT. ]
3 MIDDLE OF SALMON. ]
_H. Adlard, sc._
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_Plate 2._
4 SADDLE OF MUTTON. ]
5 HAUNCH OF VENISON. ]
6 SIRLOIN OF BEEF. ]
_H. Adlard, sc._
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_Plate 3._
7 LEG OF MUTTON. ]
8 QUARTER OF LAMB. ]
9 SHOULDER OF MUTTON. ]
_H. Adlard sc._
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_Plate 4._
10 SUCKING PIG. ]
11 BREAST OF VEAL. ]
_H. Adlard, sc._
------------------------------------------------------------------------
_Plate 5._
12 OX-TONGUE. ]
13 CALF’S HEAD. ]
_H. Adlard, sc._
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_Plate 6._
15 PHEASANT. ]
18 PARTRIDGE. ]
19 WOODCOCK. ]
16 BOILED FOWL. ]
20 PIGEON. ]
21 SNIPE. ]
17 ROAST FOWL. ]
_H. Adlard, sc._
------------------------------------------------------------------------
_Plate 7._
22 GOOSE. ]
23 WILD DUCK. ]
24 TURKEY. ]
_H. Adlard, sc._
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_Plate 8._
26 ENTRÉE OF CUTLETS. ]
25 HARE. ]
27 FRICANDEAU OF VEAL. ]
_H. Adlard, sc._
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