Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 2 tablespoonfuls minced onion
- one knuckle veal
- 4 pounds
- 2 hard boiled eggs
- 1 lemon
- salt
- pepper
- lemon juice
Directions
One knuckle veal, about 4 pounds, 2 hard boiled eggs, juice of 1 lemon, 2 tablespoonfuls minced onion, carrot, parsley, mace, cinnamon, cloves, thyme, pepper, salt. Break knuckle into pieces and put in sauce pan with water to cover. Tie up all the seasoning except pepper, salt and lemon in muslin bag and put in with veal. Cook slowly 4 hours. Take the meat out, free from bone and fat, cut in pieces and strain over it the water it was boiled in. Add salt, pepper and lemon juice and simmer half an hour. Arrange slices of cold boiled egg in mould, pour in veal and set in cold place to harden.
Mrs. Macquarrie.