Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- one teaspoon chopped parsley
- 2 table- spoons flour
- salt
- pepper
- parsley
Directions
Prepare and season to taste, remove the pink skin and extra fat, and put into boiling water. Boil 15 minutes, push kettle back, and allow the meat to cook slowly until tender, 15 minutes for each pound. A carrot diced and cooked with the meat improves the flavor. Serve meat with a border of baking powder biscuits, split in halves, and pour all over the top the following gravy. ( \ny tough meat is nice prepared in this way).
Gravy For Mutton : — To each cup of meat stock add 2 table- spoons flour, moistened with a little cold water and stir until smooth and thick like cream, pour it slowly in the boiling stock, stirring all the time. Boil until thoroughly cooked. Add salt and pepper to taste, and just before serving, add one teaspoon chopped parsley.