Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 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
- a quart of green peas
- a handful of salt
- a pint of milk
- 31 mutton -- boiled
- two table- spoons of capers
- salt
- pepper
- lemon juice
Directions
Cut the neck or breast in pieces, put it in a stew-pan with some salt pork sliced thin, and enough water to cover it; cover close and let stew till the meat is tender, then skim free from scum, add a quart of green peas, shelled, and more hot water if necessary; cover till the peas are done tender, then add a bit of butter rolled in flour, and pepper to taste; let simmer for a few minutes and serve.
LIVER— CHOPPED.
Fry liver cut in small pieces with slices of pork; cut both into square bits, nearly cover with water, add a little lemon juice and pepper, thicken the gravy with fine bread-crumbs or browned flour, and serve.
LIVER— FRIED.
Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (sealing the outside, taking away the unpleasant flavor and making it much more palat- able) ; have read}T in skillet on the stove some hot lard or beef drippings, or both together, dredge the liver with rolled crackers or dried bread-crumbs rolled fine and nicely seasoned with pepper and salt, put in skillet, placing the tin cover on, fry slowly until both sides are dark brown, when the liver will be thoroughly cooked. The time required is about a quarter of an hour.
MUTTON— BOILED, WITH CAPER SAUCE.
Have ready a pot of boiling water aud throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook about two hours ; if well done, three hours or longer, according to size. Boil a pint of milk, thicken with flour well blended, add butter, salt, pepper, and two table- spoons of capers, or mint-sauce, if preferred.