Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
588
Calories
13g
Protein
13g
Fat
97g
Carbs
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Currant | not in our table | 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 tablespoons butter
- 2 tablespoons flour
- ¼ teaspoon salt
- Few grains pepper
- 1 cup Brown Stock
- ⅓ cup currant jelly
- 1½ tablespoons Sherry wine
- 6 slices cold cooked mutton
Directions
1
Brown the butter, add flour, seasonings, and stock, gradually; then add jelly, and when melted, add mutton. When meat is heated, add wine. If mutton gravy is at hand, use instead of making a Brown Sauce.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg