Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | 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
- 3 lb veal shoulder or rump roast
- ¼ lb bacon, cut into small pieces
- pinch of salt
- ½ tsp pepper
- ¼ tsp oregano
- 2 cloves garlic, minced
- 3 sprigs parsley, finely chopped or 1 tsp dried parsley
- ¼ cup oil
- 3 medium onions, quartered
- 6 carrots, quartered
- 4 to 6 medium potatoes, quartered
- 1 cup water
Directions
Cut slits in veal with sharp knife.
Put a piece of bacon in each slit.
Mix salt, pepper, oregano, garlic and parsley together.
Put a little of the mixture into each slit.
Heat oil in a roasting pan and brown veal on all sides.
Remove from top of stove.
Arrange vegetables around the browned veal, add water, cover and roast in 300°F oven for 2½ to 3 hours.
Category:World Recipes
Category:Potato Recipes
Category:Bacon Recipes
Category:Veal shoulder Recipes
Category:Garlic Recipes
Category:Onion Recipes
Category:Carrot Recipes