Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one quart to a pound
- a pint of oysters
- a pound of veal
- 12 meat eecipes
- two before being cooked
- salt
- pepper
Directions
Chop a pint of oysters with a quarter of a pound of veal ; some bread crumbs, seasoned with salt and pepper ; pound thera in a mortar; make them into little cakes, dipped into an egg; flour and fry them dry. Serve hot.— Miss McCamey.
12 MEAT EECIPES,
Meat should be kept for a day or two before being cooked, iu order to render it more tender. Never parboil meat that is to be roasted. This extracts the juices and makes it insipid.
The fire must be in proportion to the size of the article to be Toasted ; an allowance of twenty minutes to each pound, is the time usually given. In summer, meat will roast in shorter time than in winter. Eoast with a quick fire, and baste frequently.
Salt meats, large fish, and meat for soup should be put to boil in cold water.
Should poultry or meat not intended for soup be put to boil in cold or boiling water ? This is a question on which the highest authorities differ. AVe recommend a middle course — using hot, but not, boiling water ; boiling water contracts the skin so rapidly as to toughen, and prevents impurities from escaping ; cover the meat with water and boil gently, one quart to a pound. Cover closely and skim frequently ; should the water become too much reduced, replenish with boiling water.
Frozen meat should be immersed in cold water before cook- ing, or it will be tough.
Boiled meat should be served as soon as ready for the table, or it will become sodden.