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Suggest a better descriptionDiscard the foot joints & any flaps of skin. Separate the flesh from the rib-cage. Put the meat in a stew-pan with the blood (or liver) & all the stock, & cook gently for 15 or so minutes. Meanwhile, peel & chop the onions, chop the thyme & rosemary & steep the toast in the wine. Remove the meat from the pan & strain the stock, discarding the liver if used. Rinse the meat in cold water. Return the stock to the pan with the onions, herbs & spice bundle. Stir in the soaked toast & wine, lastly add the meat with the rib-cage on top. Cover & cook gently for 2 hours, until the meat is tender. Just before serving, blend the ginger & salt into the vinegar & stir them into the sauce. Serve hot. Translation: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (2198g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 434 | ||
Calories from Fat: 68 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4035.9mg | 139 % | |
Potassium 4196.4mg | 110 % | |
Total Carbohydrate 61g | 18 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 47.6g | ||
Protein 42g | 60 % | |
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: 434
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