Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 ounce of butter
- one teaspoonful of flour
- a cup of milk
- one quarter of an hour
- parsley
Directions
STEWED CARROTS, CHOPS WITH PARSLEY SAUCE, CREAM POTATOES, APPLE DUMPLINGS
Chops cut from the shoulder of mutton are cheaper than either neck or loin chops, and are as good, perhaps better, for boiling. Put the chops on in enough cold water to cover them; let them simmer for half an hour, and at the end of that time come just to a boil; pour off the liquor into the stock-pot, and lay the chops on a hot dish; make some white sauce of one ounce of butter, one teaspoonful of flour, and a cup of milk; add chopped parsley, and pour over the chops.
To stew carrots cut them in very thin rounds, lay them in a stew-pan with enough water to more than cover. Let them boil till tender, about one quarter of an hour; then thicken the liquor with flour, and add a tiny bit of butter.