Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two pounds from the leg
- six ounces of butter
- a quart of young peas
- three young let- tuces
- one onion chopped fine
- salt
- pepper
Directions
This can be made of uncooked mutton or veal. Cut off two pounds from the leg and chop it finely, freeing it first from fat and skin, and adding a slice or two of raw bacon or nice salt pork, also minced ; sea- son well with pepper and salt, and put in a saucepan with a teacup of gravy and six ounces of butter ; cut up very small three young let- tuces, add a quart of young peas and one onion chopped fine. Stir all these ingredients over a gentle fire until quite hot, then place the sauce- pan, closely covered, at the side of the fire and let it stew gently for three hours. Many persons like it served within a wall of well-cooked rice.