Place pan on the heat. Dust the mutton in some seasoned flour and then add the dripping to the pan until it begins to smoke. Fry the mutton in the dripping until it is brown. Cook in the batolies and then deglaze the pan with the stock. Place the lamb in a casserole dish with the peas, sorrel, stock, butter, sugar and the onions. Bring them to the boil and stir in the lettuce and then place it in a medium oven for 2 1/2 hours. Half an hour before the end of the cooking add the mushrooms and the cucumber (stir them in with some water if it is too thick). Blanch the asparagus in the boiling salted water and then keep it all warm. Pour the casserole into a dish and garnish with some asparagus and some picked chervil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2048g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 852 (63%)|
|Amt Per Serving||% DV|
|Total Fat 94.7g||126 %|
|Saturated Fat 58.7g||294 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 243.8mg||75 %|
|Sodium 2921.1mg||101 %|
|Potassium 934.7mg||25 %|
|Total Carbohydrate 101g||30 %|
|Dietary Fiber 29.9g||120 %|
|Sugars, other 71.1g|
|Protein 29.9g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1342
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!