Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- four slices of salt pork
- a quart of cold water
- 31 tuesday
- salt
Directions
Fry three or four slices of salt pork, a nice brown ; take out the pork. Have the veal cut in pieces about half the size of your hand, wiped clean and dry. Dredge on a little flour, or dip them into egg and roll them in fine bread crumbs. Lay them into the fat while hot ; fry slowly until they are a nice brown. Dish the veal ; dredge into the gravy a little flour, sprin- kle in a little salt, add half a teacup of hot water ; set it on the fire, stir it all the time till it just boils*; turn it quickly on to the veal, lay your pork rouixd the dish. I Any kind of vegetables.
PRIMARY COOK BOOK. 31
Tuesday, — Cut up what you have left of the veal in small bits, put it into a frying- pan with the cold gravy and a little pep- per ; stir it round often until well heated through. Put a handful 'of macaroni in a quart of cold water, let it stand about half an hour ; set it on the fire and let it boil half an hour, add half a teacup of milk, let it boil ten minutes ; by this time the water and milk is boiled away. Dish it, sprinkle a little salt over it, stir it up. Turn your veal into the middle of a flat dish, lay the macaroni around it.
Wednesday. — A broiled beef steak.