Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- one-half pounds of cold roast veal chopped fine
- one tablespoon of salt
- a piece of butter half as large as an egg
- a piece of butter size of an egg
- five rolled crackers
- three eggs
- one spoon of flour
- two eggs to bind
- salt
- pepper
- nutmeg
Directions
M. A. T.
Boil the veal tender, pick it up fine, put in a mould, add the water it was boiled in, and set it in a cold place ; season with salt and pepper to taste ; a layer of hard boiled eggs improves it.
FEICANDEAU.
Mrs. J. M. Brown, and Mrs. M. L.
Three and one-half pounds of cold roast veal chopped fine, one tablespoon of salt and one of pepper, one-half a nutmeg, four or five rolled crackers, three eggs. If the veal is thin, add a piece of butter half as large as an egg.
112 THE HOME COOK BOOK.
and tablespoon of cream. Form all this in a large roll, and spot the roll over with bits of butter; then strew over it the pounded crackers, (a little of the cracker should be mixed with the meat,) put it in the oven, and from time to time add a little water. Cook slowly two hours. When cold slice thin, and it makes an excellent relish.
CKOQUETTES OF CHICKEN, VEAL OK SWEET BEEAD.
Mrs. Gen. N. J. T. Dana,
Put in a stew pan a piece of butter size of an egg, one spoon of flour, a little pepper, salt and nutmeg ; let it melt and mix well ; chop the meat, but not too fine ; put in the mixture and stir till well mixed ; when cold add the yolks of two eggs to bind it ; roll into oblong shape, dip it into egg beaten with a little pepper and salt ; roll in crumbs of bread or powdered crackers and fry in boil- ing lard.