Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- 1 square inch of salt pork
- 1 egg
- half cover
- salt
- pepper
- thyme
Directions
Slices of veal from loin cut very thin, remove bones, skin and fat, pound until % inch thick. Trim into pieces 2y2 by 4 inches. Chop the trimmings fine with 1 square inch of salt pork for each bird. Add half as much fine cracker crumbs as you have meat, season highly with salt, pepper, thyme and onions. Moisten with 1 egg. Spread the mixture on each slice nearly to the edge, roll up tightly and tie or fasten with skewers, dredge with salt, pepper and flour, fry them slowly in hot but- ter until a golden brown. Then half cover with cream and simmer 15 or 20 minutes until tender. Serve on toast, garnish with parsley and lemon.