Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- three tablespoonfuls of melted butter
- half cup of warm water
- a pint of good gravy
- a cup of bread crumbs seasoned as you prefer
- six mutton chops
- eight irish potatoes
- four onions sliced
- 49 roast pig
- two eggs well beaten
- salt
- pepper
- lemon juice
Directions
Take five or six mutton chops; the same quantity of beef, veal and pork; six or eight Irish potatoes, peeled and quartered; three or four onions sliced, and salt and pepper to taste; add a pint of good gravy, flavored with catsup, if liked. Cover all very closely, and let it simmer slowly for two hours (never allowing it to stop simmering). A slice or two of ham is an improvement. Stir occasionally to prevent burning.
MEATS. 49
ROAST PIG. A pig, to be right for roasting, should be from a month to six weeks old. A very essential thing is to see that your butcher has done his part in cleansing it thoroughly. Examine every part — the ears, mouth and Avhole head, also the fat; if the hair should not all be removed, immerse it in hot water and scrape all •out. Wash the whole, inside and out, wipe dry, and wrap immediately in a wet cloth to keep it from the air. For stuffing, take a cup of bread crumbs seasoned as you prefer, and moisten with three tablespoonfuls of melted butter; mix all together, with a half cup of warm water or milk and two eggs well beaten;, then stuff the pig into his natural size and shape, sew him up and bend his feet under, close up to his body, and skewer them there; dredge with flour, and put into a pan with a little hot water; baste with butter first, then with the drippings; when it begins to cook, rub it over every few minutes with a cloth dipped in melted butter — this makes the skin soft and tender. It will require as much as two hours to cook well, perhaps more. Send to the table whole, garnished with parsley and celery tops. Skim the gravy well and thicken with brown flour; add a little hot water if necessary, also some lemon juice.