Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one tablespoon i'ul of butter
- two cupfuls of stock
- salt
- pepper
Directions
Veal being a dry meat, requires basting to keep it moist and to enrichen it; rub the veal with sugar, salt and pepper, using one-half as much sugar as salt; place upon rack in roasting pan and let cook in a hot oven until nicely browned, then baste with a thin gravy made from one tablespoon i'ul of butter, one of flour and two cupfuls of stock or water; season with pepper and salt; baste every fifteen minutes; veal requires longer cooking than either beef or mutton; a five-pound roast will cook in two and one-half hours.
Fresh pork is seasoned with pepper, salt and sugar. Roast and baste the same as veal.
Poultry and Game