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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 tablespoonful of salt
- three pounds of veal
- a tablespoon of butter im- proves
- six boston crackers
- three eggs
Directions
Six Boston crackers, three eggs, one tablespoonful of salt, pepper, and sage, or summer savory ; three pounds of veal. The veal must be raw, and chopped fine ; mix all well together and pack it hard in a deep tin pan; bake slowly for one hour; a tablespoon of butter im- proves it. This is a nice relish for tea, and should be
sliced thin when cold.
Clean like a pig, scrape, not skin it. Chop the liver fine ; mix with bread crumbs, chopped onion, and pars- ley, with pepper and salt ; bind with a beaten egg, and stuff the body with it. Sew up, roast, baste with salt and water. In order to have it crisp, rub it over w^ith a cloth, dipped in its own grease. Serve with the gravy, made of brown flour. Serve it whole on a platter, and put a baked apple in its mouth. — Judge, T. R. BeAts-, Fay Me, Mo.