Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 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
- half teaspoonful of salt
- one tablespoonful of butter
- one cupful of cold milk
- one small onion
- four potatoes
- salt
Directions
Cut the veal into small pieces; cover with boiling water; add one- half teaspoonful of salt and one small onion, browned; simmer until veal is tender; add four potatoes, cut in thick slices; cook together one tablespoonful of butter and two of Hour; add one cupful of cold milk; stir until smooth; add the veal broth gradually; remove bones Prom veal and simmer all together for five minutes, then serve.
Beef and mutton stew are made in the same way.
For stewing, the cheapest and toughest meat is used; by long, slow cooking it becomes tender.