Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Meat | 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
- three pounds of raw veal
- one tablespoon of milk
- a cup of rice to whiten
- a teaspoonful of made mustard
- a pinch of cloves
- three eggs
- 46 meats
- four boston crackers
- two tea- spoons of pepper
- pepper
- salt
- sage
- mustard
- cloves
- cinnamon
Directions
MRS. T. E. BROWN. , t •
Three pounds of raw veal, chopped fine; two p©»»ds of boiled pork, also chopped; three eggs, one tablespoon of milk, beaten
46 MEATS.
with the eggs, four Boston crackers, pounded fine; two tea- spoons of pepper, a scant tablespoon of salt— ^sage to taste. Mix well together in the shape of a loaf, and bake two hours. Baste often with melted butter and water.
MOTTLED VEAL. Boil an equal number of pounds of salt tongue and lean veal separately; boil with the veal half a cup of rice to whiten it, but separate it from the veal afterwards; when the meats are quite cold, chop each very fine; season the tongue with pepper, sage or savory, a teaspoonful of made mustard, a pinch of cloves and of cinnamon. The veal can be seasoned the same way, with the addition of salt; moisten a little with the water in which the veal was boiled, and have bowls, or some small jars, well buttered; put in alternate spoonfuls of tongue and veal, so as to have the light and dark meat in irregular spots; pack in tightly, smooth over the top, pour on melted butter and set away to cool; when cool, cover tightly. This keeps some time, and when turned out and sliced thin, is a pretty, as well as a savory dish.