Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- a large slice of onion
- two quarts
- three cloves
- 62 miscellaneous
- parsley
- cloves
- salt
- cayenne
- pepper
- lemon juice
Directions
Boil a knuckle of veal in enough water to cover it (about two quarts) ; add a large slice of onion, one of turnip, one of carrot, a tiny sprig of parsley, and three cloves. Boil it very slowly until the meat be-
MISCELLANEOUS.
gins to fall from the bones. Take out meat and strain liquor through a coarse piece of cheesecloth. Return to the fire, season with salt, cayenne pepper, and a very little lemon juice. Reduce it to one-half the quantity by boiling uncovered. Cut the veal in pieces and arrange in bowl or mold. Pour the liquor over all, filling the bowl or mold. Set on ice or in a cold place to harden. Serve in slices.