Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- half pound of sweet salt pork> half lean
- two tablespoonfuls of curry powder
- a pound of lean veal
- an ounce of butter
- half lean
- half fat
- two wide
- salt
- pepper
Directions
Three-fourths of a pound of lean veal, half pound of sweet salt pork> half lean, half fat ; chop both fine, season with a little chopped onion or herbs. Mix together with a dust of flour; season to taste and form into cakes and fry. Very nice.
VEAL CURRY
Cut part of a breast of veal into pieces about three inches long and two wide; fry them in butter to a light brown, with an onion chopped fine; while hot rub them over well with two tablespoonfuls of curry powder ; put into a stewpan and add some good veal broth, pepper, salt and an ounce of butter, and stew very slowly until the meat is tender. If you wish it acid, lemon juice or the liquor of Indian pickles may be used. Fish, trout and all kinds of flesh are occasionally made into, curries.