Estimated Nutrition (whole recipe, rough)
Counts 10 of 16 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Liver | not in our table | 0 |
| Mutton | not in our table | 0 |
| Soup | not in our table | 0 |
| Sauce | not in our table | 0 |
| Meat | 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 tablespoon butter in a hot saucepan
- 1 tablespoon flour
- 1 cup boiling water
- 2 cups hashed
- half pound pig's liver
- 2 pounds raw lean mutton
- 4 ounces raw
- 2 tablespoons butter
- 1 quart broth
- a bunch of soup herbs
- a pint of liquid
- a spoonful of freshlv made cornmeal mush
- a teaspoonful of chili sauce
- a piece of cut meat
- four skinned fresh mutton kidneys
- 1 finely chopped pepper
- 1 chopped onion in 2 tablespoons butter
- 1 level tablespoon salt
- 1 salt- spoon grated nutmeg
- 2 coarsely diced raw potatoes
- 4 peeled
- 2 red peppers
- 2 onions
- 2 large red
- pepper
- salt
- nutmeg
- cayenne
Directions
Rub 1 tablespoon butter in a hot saucepan with 1 tablespoon flour, and when browning add 1 cup boiling water or good stock; when boiling, stir in 2 cups hashed, cooked meat (beefsteak is best), season, and simmer 15 minutes. Serve with the gravy on hot buttered toasts. Ha white meat is used, add some milk or cream to the stew.
HIGHLANDER.
Filippini.
Cut in half-inch square pieces a half pound pig's liver, four skinned fresh mutton kidneys, 2 pounds raw lean mutton, and 4 ounces raw, lean salt pork. Brown 1 finely chopped pepper and 1 chopped onion in 2 tablespoons butter, add all the meat and 1 quart broth, 1 level tablespoon salt, i teaspoon pepper, and 1 salt- spoon grated nutmeg. Add a bunch of soup herbs, cover the pan and simmer l.V hours. Mix in 2 coarsely diced raw potatoes, and 4 peeled and crushed tomatoes, then set in oven for 1 hour, bast- ing it with its own gravy occasionally. Take out the herbs, turn into a deep, hot dish, and serve.
HOT TAM.\LES, NO. 1.
Grind boiled veal or chicken, 2 red peppers, 2 onions. Salt to taste and add enough cayenne pepper to make it very hot. Fill corn husks, tie up, and steam several hours.
HOT TAMALES, NO. 2.
"Dainty Dishes." Soften clean corn husks by putting in hot water. Take 2 large red, dry Chili peppers; remove seeds and pour hot water over the peppers. Toast the seeds in a pan over the fire; add to the Chili pulp and pound to a paste. Add garlic and onions if desired and enough water to make a pint of liquid. Cut up a fat piece of raw beef or mutton into pieces about 1^ inches long; take a spoonful of freshlv made cornmeal mush, spread it flat on the husk, and put in centre a teaspoonful of Chili sauce and a piece of cut meat, fold up, roll up the corn husks and tie. Put in a kettle and steam 4 hours, serving hot.