Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | 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
- half pounds of the breast of veal
- one pint of milk
- half pint milk
- one quart of oysters
- one pint of boiling water
- half pint of water
- two pie-pans
- two eggs
- half pint of milk
- salt
- pepper
Directions
, Kate Thompson, Millersburg, Ky.
Take two and a half pounds of the breast of veal, boil one hour in water enough to cover, add a dozen potatoes, and cook half an hour ; before taking off the stove, add one pint of milk and flour enough to thicken ; season to taste. If you like, you may make
MEATS. 211
a crust as for chicken pie, bake in two pie-pans ; place one of the crusts on the platter, pour over the stew, and place the other on top.
VEAL SWEETBREAD. Slice, put in cold water, drain, and place in skillet prepared with hot drippings ; when brown on under side then turn ; make a stiff batter of two eggs, half pint milk, flour to thicken, and salt to taste, and into it dip each slice, return to the skillet and fry brown over a moderate fire.
212 THE BUCKEYE COOK BOOK.
The season for oysters is from August to May, and during that time they are a very nutritious and easily digested article of food. When fresh the shell is al- ways firmly closed ; if opened the oyster is dead and unfit for use. When in cans the dealer will have to be trusted as to freshness. Small-shelled oysters are finest in flavor. Oysters should always be kept in a cool place. When preparing them for cooking be careful to remove all bits of shell. Do not salt stewed oysters till just before they are removed from the fire, otherwise they will shrivel up and be hard. In frying, a little baking powder, put into the cracker dust, greatly improves them. They should always be served immediately after cooking. Oysters cooked in the shell retain their flavor best.
ESCAlOPED OYSTERS.
Mrs. J. Gortner, Goshen, Ind.
Mix crushed cracker and dry bread crumbs in squal proportions, or use all crackers ; drain the liquor from one quart of oysters ; butter a deep dish or pan and cover the bottom with the bread ' crumbs and irackers, put in a layer of oysters seasoned with salt
OYSTERS. 213
and pepper and bits of butter in plenty, then a layer of crumbs, th^i oysters, and so on until dish is full, finishing with the cracker and crumbs covered with bits of butter ; pour over the whole the oyster liquor added to one pint of boiling water (and skimmed if necessary), place in a hot oven, bake half an hour, add another pint of hot water, or half pint of water and half pint of milk, in which a small lump of butter has been melted ; bake another half hour, and to prevent browning too much, cover with a tin or sheet-iron lid.