Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| 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
- one pound of chopped veal
- one cup
- one pound of pickled pork
- one egg
- two hard boiled eggs sliced
- salt
- pepper
Directions
Mrs. James S. Gibbs.
Mix with one pound of chopped veal or other meat; one egg ; a little butter or raw pork chopped fine ; one cup or less of bread crumbs ; the whole well moistened with warm water, or what is better, the water from stewed meat ; season with salt and red pepper ; do up in small balls, and fry them brown.
Mrs. J. S. Gibbs.
Place a full grown chicken and about one pound of pickled pork with a pod of red pepper and bunch of thyme, in a pot with water enough to cover. When per- fectly tender, put the chicken and pork in a steamer which fits the pot ; wash your rice carefully, and boil it seventeen minutes in the water from which the meat was taken ; make a large gravy tureen full of drawn butter sauce, to which you add two hard boiled eggs sliced, and
96 THE HOME COOK BOOK.
capers or chopped pickle ; use about a pint of the water in which the meat has been boiled for the sauce, and if the food is very fat, skim the grease off the top and use instead of butter for the sauce. When you serve, place the rice on a large flat dish, and the chicken on top.
Miss S. P., Albany, N. Y.
When roasted, use dressing as for turkey, with the ad- dition of a few slices of onion. Many cooks lay over the game slices of onions, which takes away the fishy flavor, removing the onion before serving. Make a sauce with the drippings in the pan, in which the game is roasted, and to which are put the chopped giblets, which are pre- viously well cooked ; thicken the gravy with brown flour, moistened with water. Serve with currant jelly.