Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 ounces of butter into a stew-pan
- three tablespoon sful of parsley chopped fine
- a cupful of chopped pork
- a teaspoonful of powdered thyme
- a gill of stock
- two cupsful of bread-crumbs
- two eggs
- 26 meats
- thyme
- parsley
- nutmeg
- pepper
- salt
- lemon juice
Directions
Take out the bone of the joint, make a deep incision between the fillet and the flap, then fill it with stuffing, made as fol- lows : Two cupsful of bread-crumbs, half a cupful of chopped pork, peel (grated) of half a lemon, a little of the juice, sum- mer savory, thyme or any herb to taste. Or it may be filled with a veal stuffing as follows : Haifa pound of bread (with- out the crust) in tepid water, then squeeze it dry. Put three ounces of butter into a stew-pan, and when hot stir in a small onion, minced ; color it slightly. Then add the bread, three tablespoon sful of parsley chopped fine, half a teaspoonful of powdered thyme, a little grated nutmeg, pepper, salt, and a gill of stock. Stir it over the fire till it leaves the bottom and sides, then mix in two eggs. After stuffing bind the veal into a round form, fasten it with skewers and twine, sprinkle over it pepper and salt, and cover it with buttered paper. Be careful not to put the meat too near the fire at first. Baste well and often. Just before it is done remove the paper, sprinkle over it a little flour, and rub over it a little butter. This will give a frothy appearance to the surface of the meat. When done, put the pan of gravy on the fire, add a little flour, some boiling water, and when cooked, some lemon juice. Strain it, remove the grease, and pour it around the roast. Fry some pieces of ham cut in diamond shape ; place these in a circle around the roast, alternately, with slices of lemon.
26 MEATS.