Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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
- 2 cupfuls of cold boiled mutton cut in inch squares
- 1 cupful of stock
- 2 tablespoonfuls of butter
- 1 teaspoonful of salt
- 1/4 teaspoonful of pepper
- 1 head of lettuce
- one head of lettuce
- 1 onion sliced
Directions
2 cupfuls of cold boiled mutton cut in inch squares. 1 onion sliced. 1 cupful of stock or water in which mutton was boiled. 2 tablespoonfuls of butter. 1/2 can of peas. 1 teaspoonful of salt. 1/4 teaspoonful of pepper. 1 head of lettuce. Farina balls.
Put all the ingredients, except the lettuce and farina balls, into a saucepan together; cover closely, and simmer very slowly for one hour; stir occasionally, but with care not to break the meat or peas. When ready to serve, taste to see if the seasoning is right, and pour on a hot dish. Lay around the edge, and close to the meat, the crisp leaves of one head of lettuce, and the farina balls (see page 223). This way of utilizing cold mutton will be found very good. The garnishing makes it a presentable dish, and is a good accompaniment in place of other vegetables.