Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Mutton | not in our table | 0 |
| Meat | not in our table | 0 |
| Pie | 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
- 2 cups of liquid
- 1 slice of veal 1 inch thick
- 2 slices of bacon
- 2 cups of finely chopped cooked mutton
- 2 shanks veal
- six pork chops
- 2 cloves
- 2 bay leaves
- 2 onions
- 35 veal birds
- 1 inch thick
- 1 tbs
- one egg slightly beaten
- 1 package of spa- ghetti
- 36 meat pie
- 4 lbs
- 2 good sized onions sliced
- 3 bay leaves
- 2 qts
- half butter
- cloves
- salt
- pepper
- cayenne
- bay leaf
Directions
Cut chicken into pieces, lay in dripping pan and sprin- kle with salt, pepper well, dredge with flour, put small bits of butter over all, using about the size of an egg for each chicken, cover and bake forty minutes, remove cover and bake brown. Mrs. William Gawne.
PRESSED MEATS. 2 shanks veal; six pork chops. Pour boiling water over all; add 2 cloves, 2 bay leaves, 2 onions. Let simmer 3 hours. Pick meat from bones; put in a mould and pour juice over top. There should be about 2 cups of liquid.
Mrs. E. Z. Warnous.
VEAL BIRDS. 1 slice of veal 1 inch thick, cut into small squares, pounded flat; spread with equal amount of bacon and onion; run through meat grinder; roll up and tie; roll in flour, pepper and salt mixture; place in very hot spider containing 1 tbs. of butter and 2 slices of bacon; brown on all sides quickly; cover with boiling water and let simmer 2 hours; thicken gravy; add \ cup cream to gravy. Mrs. Pierce.
CASSEROLE OF RICE AND MEAT Line a mould, slightly buttered, with steamed rice; fill center with 2 cups of finely chopped cooked mutton; season with salt, pepper, celery salt and onion juice; then add I cup cracker crumbs; one egg slightly beaten and enough hot stock or water to moisten. Cover meat with rice; cover rice with buttered paper while steaming. Steam 45 minutes. Serve on a platter with tomato sauce. Veal or chicken may be used instead of mutton. Mrs. T. R. Cole.
AN ITALIAN STEW. 1 lb. of pork chopped, salted and fried brown in kettle; add 1 can of tomatoes; \ can of water; 1 package of spa- ghetti (broken once). Cover tightly and let simmer 1 hour. Then add 1 tbs. of grated cheese and pinch of cayenne pepper. Very good. Mrs. W. G. Benjamin.
FLANK STEAK WITH TOMATO SAUCE Season a flank steak and brown in drippings in a spider ; heat a can of tomato, well seasoned with pepper, salt, and a bay leaf; strain and thicken with 1 tbs. of butter and 1 tbs. of flour. Turn this over the steak, cover and let simmer until tender. Mrs. Geo. S. Davis.
MEAT PIE (PASTETE). 4 lbs. lean loin of pork; 2 good sized onions sliced; 3 bay leaves; salt and pepper. Cut the meat into pieces 3 inches square and 1 inch thick. Put into a jar with onions, bay leaves, salt and pepper. Cover with vinegar and let stand four days.
PASTRY FOR SAME. 2 qts. of flour; pinch of salt; 1 lb. butter or half butter and half lard. Mix § butter with flour. Use enough water to make dough not too soft. Then roll out and spread with a part of the remaining butter. Fold and roll again. Proceed in this manner till all the butter is used. Beating with rolling pin after each folding improves the dough. Roll out | inch thick for lower crust. Line a dripping pan. Put in a layer of meat. Cover with chopped onion and parsley, then cover with a layer of dough not as thick as the lower crust. Put on another layer of meat and so on, then add the top crust, about same as the middle crust. Lap the upper crust over the under crust. Glaze the top with beaten egg. Bake two hours in a slow oven.
Mrs. J. B. Lambert.