Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Veal | not in our table | 0 |
| Meat | not in our table | 0 |
| Water | 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 cup sour cream shortly before serving
- three pounds veal
- one pound smoked meat
- half pound bacon sliced
- one cup farina
- one clove garlic
- half teaspoon ground allspice
- one tablespoon lemon juice has been added
- four eggs
- 15 min- utes in water to which one tablespoon lemon juice has been added
- two heaping tablespoons butter
- allspice
Directions
VEAL ROLLS OR MOCK BIRDS— Take veal steak, cut thin, three by five inches in size. Spread with any desired Bread Dressing, or fill with chopped boiled ham, a small lump of butter or other fat, salt, pepper, chopped parsley and a little chopped onion. Make little rolls of them and tie or pin with a took pick. Brown them well in hot butter. Add a little soup stock and flour and cook until tender. Add one cup sour cream shortly before serving.
JULIA M. FARA.
SEKANINA — Three pounds veal, one pound smoked meat, one- half pound bacon sliced, four eggs, one cup farina, one clove garlic, one- half teaspoon ground allspice. Cook veal and smoked meat until tender. Chop fine. Mix farina with meat then add to the stock, then the beaten eggs, garlic grated and allspice. Place in deep pan, lay sliced bacon on top and bake slowly about three-quarters hour.
MARIE E. TUREK.
SWEETBREADS— IK' pounds sweetbreads parboiled 15 min- utes in water to which one tablespoon lemon juice has been added. Drain. Drop into cold water for a few minutes then remove all membrane. Salt, roll in flour and saute 15 minutes in two heaping tablespoons butter. Place sweetbreads in small dripping pan. Lay thin slices of bacon on top of sweetbreads, pour over the butter in which they were sauted and bake in slow oven until bacon is brown.