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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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
- a piece of butter
- a cup of hot water
- a good piece of butter
- one boil
- mace
- pepper
- salt
Directions
Cut slices of veal from the fillet about half an inch thick, and four inches square. Have ready some cold or raw veal chopped fine, and stale bread crumbs, seasoned with mace, pepper, salt, sweet herbs, and a piece of butter ; drop in an egg, mix this all to- gether well ; lay the dressing on the veal, sew or skewer them up tight in the form of ojives, lard them with salt pork ; lay them into a baking-pan with a cup of hot water ; let them bake about an hour, bast- ing with flour frequently. In dishing them place two or three on a dish. To make the gravy, add a good piece of butter, a little flour, pepper, and salt ; give it one boil, turn it on to the olives ; garnish with pars- ley and lemon.