Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
| Meat | 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 lbs pork tenderloin
- one cup of cream
- 1 stalk celery
- 1 cup milk
- 1 cup cream may be added to the beef after it is cooked
- a cup of water
- a piece of sheet iron under it so as not to have it come in contact
- 40 fillet of beef
- 1 fillet of beef
- 1 small onion
- 1 small carrot
- 4 cloves
- 2 bay leaves
- 1 tsp
- 2 lbs
- 1 tbs
- 1 egg
- 1 saltspoon pepper
- 41 veal cutlets
- 2 tbs
- 6 lbs
- 1 lemon
- 1 grated nutmeg
- 5 tsp
- 3 tsp
- 2 tsp
- 3 lbs
- 3 tbs
- 4 tbs
- 42 meat loaf
- 2 eggs beaten lightly
- 1 onion
- salt
- pepper
- parsley
- paprika
- bay leaf
Directions
\ lb. of bacon, sliced thin; 2 lbs pork tenderloin, cut round. Fry bacon and take out. Dip tenderloin in flour and fry. Before removing tenderloin, pour in one cup of cream and then let cook a few minutes. Remove and garnish with bacon. Mrs. George H. Rentz.
FILLET OF BEEF. 1 fillet of beef; 1 small onion; 1 small carrot; 1 stalk celery; 4 cloves; 2 bay leaves. Have butcher lard the fillet with salt pork. Remove any tough membrane and excess of fat. Slice the onion, carrot and celery, and place them with the cloves and bay leaves in the bottom of the pan. Place fillet on vegetables, or on a meat rack; season with salt and pepper and bits of butter. Dissolve 1 tsp. salt in \ cup boiling water, and pour into pan. Bake in a hot oven 30 or 40 minutes. Baste frequently. A mushroom sauce may be served with a fillet, or a brown gravy may be substituted.
VEAL WITH BACON. \ lb. of bacon and 2 lbs. of veal steak. Fry bacon and take out. Dip veal in egg and cracker crumbs, and brown; then pour boiling water over, enough to cover meat, placing cover over spider, and let slowly simmer until meat is tender and water has boiled down to form a gravy. This will take about one hour. Then remove, put meat on a platter and pour gravy over and garnish with bacon.
Mrs. George H. Rentz.
FRIZZLED BEEF. 1 tbs. butter; 1 tbs. flour; 1 cup milk; 1 egg; 1 saltspoon pepper; \ lb. smoked beef. Have beef sliced very thin. Pour boiling water on it. Let stand ten minutes in order that it may taste less of salt. Melt butter, add the flour, then hot milk gradually, then the seasoning. Beat egg and add sauce to it gradually. Drain water from meat and heat it in tbs. butter until the edges curl up. Drain butter from it and pour sauce over meat. Serve at once or it is likely to curdle. Instead of the sauce 1 cup cream may be added to the beef after it is cooked. Mrs. W.J. Moorhead.
VEAL CUTLETS. Wipe and remove bone, skin and tough membranes. Cover the bone and tough pieces of meat with cold water and cook at a low temperature. This stock may be used in the sauce. Season the veal with salt and pepper. Roll in fine bread crumbs; dip in beaten egg; then in crumbs again. Use wooden skewers to hold cutlets together. Melt 2 tbs. of drippings, or butter, and brown the cutlets in the hot fat. When browned, put the cutlets into a stew pan.
SAUCE FOR CUTLETS. 2 tbs. drippings; J cup flour; 1 pt. stock, or water; 1 tsp. or more of Worcestershire sauce; 2 tbs. chopped pars- ley. Prepare as a white sauce, after letting the drippings brown, and pour over the cutlets and cook at a low tempera- ture for 1 hour, or until tender. Garnish with parsley.
6 lbs. pork fat and lean; grated peel of \ lemon; juice of 1 lemon; 1 grated nutmeg; 1 tsp. black pepper; 1 tsp. cayenne pepper; 5 tsp. salt; 3 tsp. sweet marjoram and thyme mixed; 2 tsp. sage. Make into balls. Be sure and mix thoroughly and then it is ready for use. Will keep a long time in the winter, if kept cool.
Mrs. M. G. Rodearmel.
COUNTRY PORK SAUSAGE. 6 lbs. lean pork; 3 lbs. fat pork; 3 tbs. salt; 2 tbs. black pepper; \ tsp. red pepper; 4 tbs. sifted sage. Put the pork through the meat grinder, add seasoning and mix thoroughly; grind again, so the meat may be nice and fine. Savory, mace, cloves and nutmeg may be added if desired.
Mrs. Charles H. Burwell.
MEAT LOAF AND TOMATO SAUCE. 2 lbs. beef chopped; 1 lb. fresh pork; 1 lb. veal; butter size of an egg; salt, 1J tbs. (level); 1 tbs. (small) pepper; 2 eggs beaten lightly ; f cup bread crumbs; J cup water and 2 tbs. of milk; bake 2 hours.
TOMATO SAUCE. 1 can tomatoes boiled; thoroughly seasoned with a few celery tops; parsley; 1 onion; dash of paprika; pepper and bay leaf. Strain and thicken with corn flour.
CURRIED CHICKEN EN CASSEROLE. Cut up the chicken, salt and pepper well and roll in flour. Have ready a frying pan with hot fat. Brown as for fried chicken. Now place in casserole; add a root or two of celery, an onion, about a cup of water, and f tsp. of curry powder. Cover closely and set on fire. When it comes to a boil, turn down fire and cook slowly until tender. I use the heavy crockery casserole for most of these things putting a piece of sheet iron under it so as not to have it come in contact with the flame, add J pt. cream and thicken for gravy. Mrs. Quinby.