Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mutton | 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 ounces of butter in a deep saucepan
- a teaspoonful of fine herbs stripped from the stalks
- a pint of boiling water
- a teaspoonful of salt
- three fresh mutton kidneys
- 1 teaspoonful
- 1 pint
- 1/2 teaspoonful
- three eschalots
- salt
- cayenne
- pepper
Directions
Strip the skin and take the fat from three fresh mutton kidneys, slice and flour them; melt two ounces of butter in a deep saucepan, and put in the kidneys, with an onion cut small, and a teaspoonful of fine herbs stripped from the stalks. Keep these well shaken over a clear fire until nearly all the moisture is dried up; then pour in a pint of boiling water, add half a teaspoonful of salt, and a little cayenne or common pepper, and let the gravy boil gently for an hour and a half, or longer, if it be not thick and rich. Strain it through a fine sieve, and take off the fat. Spice or catsup may be added at pleasure.
Mutton kidneys, 3; butter, 2 oz.; onion, 1; fine herbs, 1 teaspoonful: 1/2 hour. Water, 1 pint; salt, 1/2 teaspoonful; little cayenne, or black pepper: 1-1/2 hour.
_Obs._—This is an excellent cheap gravy for haricots, curries, or hashes of mutton; it may be much improved by the addition of two or three eschalots, and a small bit or two of lean meat.