Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 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
- 1 quart of flour
- 1 tablespoon of shortening
- one cup of flour
- 1 teaspoon of baking powder
- one-quarter teaspoon of salt
- 3 cups of chopped meat
- 1 cup of white sauce
- 1 pint of cold chopped beef
- 1 cupful of gravy
- 1 teaspoon of butter
- 1 pint of any kind of cold meat
- a piece of veal
- a teaspoon of salt
- 4 even teaspoons of baking powder
- 3 heaping teaspoons of corn-starch
- four people
- 2 onions
- 79 crumbs
- 1 inch deep on top
- 2 eggs
- salt
- pepper
- cinnamon
Directions
Take a piece of veal, either the hind knuckle or brisket end of the breast, and boil until tender. Take out part of the liquor that the meat is cooked in, leaving enough in the kettle with the meat so it will not boil dry in half an hour. Take 1 quart of flour, 4 even teaspoons of baking powder ; half a teaspoon of salt, 1 tablespoon of shortening. Mix the flour, salt and baking powder thoroughly, rub in the shortening, then add milk until it is just as thin as you can have it and roll. Cut in oblong pieces and place over the meat, being careful not to let it i oijie in contact with the liquor, cover tight and let steam 20 minutes. Serve when done. Jennie XoETHRrp.
DUMPLINGS (GOOD.) One cup of flour ; 1 teaspoon of baking powder ; 3 heaping teaspoons of corn-starch; one-quarter teaspoon of salt. Add enough sweet milk to make a stiff dough. Drop by the spoonsful, and boil 15 or 30 minutes. This quantity will serve four people. They are just as lio:ht when cold as biscuit. Mrs. K. D. Clapp.
MEATS (LEPT-OVBE). Use any kind of cooked meat, freed from skin, bone or any uneat- able part. Cover with boiling water, add 1 or 2 onions, or stalks of cel- ery, or slices of turnip or carrots. Simmer until meat is nearly tender. Then add as many raw potatoes, cut small, as you have meat, and cook 20 minutes longer. Thicken the liquid with flour wet in cold water, add salt and pepper to taste, and serve with or without dumplings.
:\[RS. S. J.
CEOQUETTES.
To use "left-over" bits of meat. To 3 cups of chopped meat, seasoned with salt and pepper, and a little onion if desired, add 1 cup of white sauce, tlien add enough bread
THE USEFUL COOK BOOK 79
crumbs, or shredded wheat crumbs, to thicken so it can be shaped into croquettes. Roll in egg ajid crumbs and fry in deep fat until a golden brown. These are especially good with tomato sauce poured over them.
Mrs. J. L. Stone.
COLD HAM LEFT OVBE. An appetizing dish for supper can be made by cutting oft' all the bits of .ham from a ham-bone and grinding them in the meat grinder. Then put the ground, ham into an equal quantity of white sauce. Pile the center of the dish with hard boiled eggs cut in two, and pour the ham mixture around. Mrs. H. Wade Hibbard.
BAKED HASH. Mix 1 pint of cold chopped beef, either roast or corned, and half a pint chopped cold potato; add about 1 cupful of gravy, 1 teaspoon of butter, salt and pepper to taste. Bake about an hour in a rather slow oven. Mrs. H. L. Con lee.
FRENCH HASH. Chop any kind of cold meat, though beef is preferable. Moisten with a little stock and season. Form into patties. Put mashed potato about 1 inch deep on top. Put in oven to brown. When done, break an egg on and let it cook soft. Serve immediately.
Mrs. C. E. Courtney.
SPICED HASH. Chop fine 1 pint of any kind of cold meat, add I quart of mashed potato, 2 eggs, mix all together thoroughly, season with salt, pepper and cinnamon, pack in a dish, make quite moist by pouring milk over it, bake brown. Roena L. Shepard.