Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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 tablespoon each of broken
- 2 quarts water
- 1 quart by boiling
- 1 blade of mace
- 2 hard-boiled eggs
- 3 cloves
- salt
- lemon juice
Directions
Mrs. James W. See, Mrs. F. M. Fitton.
Knuckle of veal, well 1 tablespoon each of
broken. chopped onion, carrot,
2 quarts water, or enough turnip, celery,
to cover. 1 blade of mace.
2 hard-boiled eggs. 3 cloves.
Parsley. Salt, pepper, lemon juice.
Wipe the veal and put on to cook with water to cover. Tie vegetables and spice in a cloth, and put in the kettle with the meat. Cook slowly until the meat falls from the bone, adding the salt when meat is partly cooked. Strain ; reduce liquor to 1 quart by boiling with cover off, and add seasoning and lemon juice to taste.
Ornament the bottom of a mold with slices of hard-boiled eggs. Put in a very little liquor to fix the ornament. When set, add liquor to make layer )/\ inch thick. When that is set, fill the mold with the veal, placing hard-boiled egg between the meat. Pour in as much liquor as mold will hold, and put away to harden. When set, place weight in the veal to make more solid.