Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salt | 1 tsp (6g) | 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 slices of ham
- salt
Directions
MES. A. L. TRISBIE.
Take cold veal, either baked or boiled; chop it fine; put a layer in the bottom of a bettered pudding-dish, and moisten with gravy; water in which the bones and refuse pieces of the meat have been boiled, answers nicely' ; spread on this a layer of cracker crumbs wet with milk, and thus alternate until the dish is full, beating an ^g^ with the cracker that is to form the top layer. A little ham, chopped with the veal, greatly improves it.
Remnants of spare-rib or of ham may be used in the same way.
» VEAL POT-PIE.
Cut in pieces ready for serving; add two or three slices of ham or salt pork; stew very gently till nearly done. A few moments before serving, have ready a crust made as for baking powder biscuits but rather richer; roll and cut in small squares, drop in the boiling gravy, cover, and let it boil till the crust rises to the top and is cooked. Serve immediately, or the crust will become heavy. Season to taste before putting in the crust.
MEATS. 47