Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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 pound veal steak
- one tablespoonful butter
- one tablespoonful flour
- one tablespoon lemon juice
- salt
- pepper
- lemon juice
- vinegar
Directions
One pound veal steak, remove all fat and bones, shape nicely into round flat pieces about the size of doughnuts, pound out, skewer into good shape, sprinkle with salt and pepper, roll in sifted bread crumbs, then tgg^ then crumbs last, fry in pork fat fifteen minutes, a handsome brown, all over the same, lay them in a stew pan, carefully make the following sauce: One tablespoonful butter, one tablespoonful flour, mix smoothly, add a cupfull hot water or stock made from the trimmings of the veal; pinch of pepper, one tablespoon lemon juice, or vinegar or mixed horse-radish; cook the cutlets, just simmer them three-fourths of an hour.
TO WARM-OVER iMEAT.
Butter a dish; put in a layer of mashed seasoned potatoes, then any kind of meat you wish to utilize, chopped fine; season with salt, pepper and butter to taste; then more mashe I potatoes, and so on until the dish is full; the top layer should be potatoes, bake one-half hour; serve hot.