Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 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
- 1 tablespoonful melted butter
- one cupful of tomatoes is indispensable to make this a very delicious soup
- 4 pounds veal
- 1 quart water 0000 3 onions
- 1 cup of milk to gravy
- 2 cups bread crumbs
- 1 teaspoonful of melted butter
- one large cup
- 1 onion
- 1 egg
- one
- six good-sized peppers
- 1 loaf stale bread 0400 2 onions chopped fine
- 2 onions chopped fine
- four people
- 19 cents
- 1 egg beaten in very light
- 2 minced onions
- half done
- 5 lbs
- 3 onions
- 1 lemon
- 1 flank steak
- 1 carrot
- 2 lbs
- 8 persons
- 4 cents
- parsley
- sage
- salt
- pepper
Directions
Third day break enough stale bread in water or milk to make one large cup. Put meat, 1 onion and any left- over hash through meat grinder, sea- son with salt, pepper, sage, celery seed and paprika, 1 tablespoonful melted butter and 1 egg. Stuff green peppers with this mixture, cover each one with cracker crumbs and bake in buttered casserole till done, then re- move lid and brown. This amount will stuff six good-sized peppers.
Strain the soup stock you had sim- mering and add any vegetables on hand and V2 c barley. One cupful of tomatoes is indispensable to make this a very delicious soup. If there is no immediate use for the soup it may be canned while boiling hot and put up for winter use. — Mrs. Hugh Lati- mer, 768 Johnson street.
Note. — In regard to Mrs. Hugh Lat- imer's recipe for the veal cooked in so many different ways from the same roast, that we found so com- mendable except that Mr. Hoover does not want us to use veal at all, Mrs. Latimer writes:
"You are quite right. Beef may be used instead of veal, and when pep- pers are gone the same filling may be made into croquettes, rolled in eggs and cracker crumbs and fried in deep fat."
Roast Veal With Dressing.
Mrs. Anthony says: Being a steady reader of The Telegram, I have found some very good recipes on the wom- an's page. I inclose one for roast veal, hoping some of the readers will like to try my recipe.
4 pounds veal, at 15c lb $0.6000
1 T salt for washing 0080
1 loaf stale bread 0400
2 onions chopped fine, 2-3 c... .0167
1 egg 0500
Yz t sage 0043
2 t salt 0005
% t pepper 0021
Parsley from garden 0000
2 T flour 0018
1 T Crisco 0082
Wood, 2 hours, V2 use 0340
Cost to serve four people. . . .$0.7656
Or 19 cents each.
Wash veal in salted water. Put in pan with Crisco and a little water to baste. Dust over with flour, salt and pepper. Add a few sprigs of parsley to flavor. Roast about two hours slowly.
Dressing for veal. Add enough wa- ter to bread to moisten, also 1 egg beaten in very light, 2 minced onions, V2 teaspoonful sage and salt and pep- per to taste. Mix well together and add when roast is half done. This will serve about four at a cost of about 19 cents each. — Mrs. T. An- thony, 588 Pettygrove.
Mock Turkey. Cost.
4 or 5 lbs. veal, loin or leg, at
15c lb $0.7500
% lb. bacon 1100
1 t salt 0003
% t pepper 0010
1 lemon 0200
1 t sage 0083
1 quart water 0000
3 onions (1 c) 0250
1 c milk, for gravy 0268
1 T flour 0009
Gas for 2 hours 0228
Cost $0.9651
Rub meat on all sides with salt and pepper and a very little sugar. Pour over the juice of 1 lemon, dredge well with flour, cover with the sliced on- ions, put strips of bacon on top and add the water. Don't let it get dry, keep adding hot water, so as to have a cup or so remaining. When fin- ished cooking, make a plain bread dressing seasoned with onion, sage, salt and pepper to taste. Put in bak- ing dish. Set in pan with roast the last half hour, and baste with gravy. When your roast has cooked about two hours it should be tender. Add 1 cup of milk to gravy and thicken. — Mrs. W. S. Roberts, 1310 Clay street.
Mock Dock (Veal).
Cost. 1 flank steak (2% lbs. at 15c). $0.3750 1 onion (%c) 0125
1 carrot ( %c) 0075
2 t salt 0006
14 t pepper 0021
1 t butter 0032
1 T flour 0009
2 c bread crumbs 0300
Gas to cook 2 hours 0228
Cost $0.4546
Slash steak on both sides, spread with dressing made of 2 cups bread crumbs, seasoned with salt, pepper, onion and 1 teaspoonful of melted butter, roll and tie, sprinkle with salt and pepper. Dredge with flour. Lay upon the sliced onion and cubes of carrot in a pan with small pieces of suet on top. Pour stock or water into pan, cover tightly and cook slowly in the oven or on top of stove two hours. — Mrs. W. S. Roberts, 1310 Clay street.
Veal Pie (Imitation Chicken).
Cost. 2 lbs. veal, neck or rump, 10c. .$0.2000
% t pepper 0021
2 t salt 0005
1 T flour 0009
Baking powder biscuits 1100
Serves 8 persons for $0.3363
Or about 4 cents each.
Cut meat in 2-inch pieces, put bones and meat in skillet, cover with water, pepper and salt lightly; cook till ten- der, remove bones and thicken gravy, remove to a baking dish, place baking powder biscuit on the meat and gravy and bake till biscuit are done; re-