Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| 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
- a piece of veal from the breast
- a handful of shallots cut up fine
- two eggs
- salt
- pepper
Directions
Get a piece of veal from the breast ; have your butcher chop it open to allow of filling; put into a saucepan some lard, a handful of shallots cut up fine, and some stale bread previously soaked in water and squeezed as free of it as possible ; season with salt and pepper ; keep it on the fire a little while, and stir to prevent burning. When you remove the saucepan from the stove break into the dressing two eggs and mix all well together; then fill the roast and put it in the oven Baste frequently to keep juicy.
538 MEA T AND FISH PIES.