Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Buffalo | 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
- a tablespoonful of flour
- 2 lbs
- 3 eggs
- 1 scant t salt
- six persons $0
- 15 cents
- half done
- 1 egg beaten
- half milk
- 6 persons
- 3 cents
- 1 egg 0400 v> cup lard
- five people
- 1 cup
- 1 teaspoon- ful horseradish
- 78 east buffalo street
- one egg
- one side
- salt
- pepper
- parsley
Directions
move part of the gravy before baking if the dish would be too full. — Mrs. Lulu M. Welch, 1351 East Lincoln street.
Veal Fricassee (French Style).
2 lbs. veal round steak, at 15c. .$0.3000 1 can mushrooms 3500
3 eggs (for fricassee and dumpling's) 1200
y-> cup cream 1000
1~T butter 0156
1 T flour for thickening 0009
1 c flour for dumplings 0145
1 t baking powder 0021
1 scant T salt for meat 0008
V2 t salt for dumplings 0001
Parsley from garden 0000
Gas, V2 hour medium, 1 hour
simmering 0097
Serves six persons $0.9137
Or 15 cents each.
Stew veal slowly as for ordinary fricassee until tender, adding season- ing when half done; strain off juice, put over heat again and thicken with the butter and flour creamed to- gether, add cream and turn in the mushrooms and beaten yolks of eggs just long enough to heat mushrooms through. Do not allow to boil after eggs and mushrooms have been added. Add the meat and pour all over dumplings, which have been steamed over the meat 20 minutes. Garnish platter with parsley and serve.
To make the dumplings: Sift flour, baking powder and salt together, add 1 egg beaten and mix to stiff batter with cold water or half milk and half water. Drop on bottom of greased steamer and cook, having cloth laid beneath the steamer lid to absorb moisture. — Mrs. E. F. Pernot.
Veal Cutlets in Sauce. Cost
1% lbs. veal loin cutlets, at 15c. $0.2300
1 c fine bread crumbs 0150
2 eggs 0900
2 T drippings 0200
2 T drippings 0200
Y4, c flour 0036
2 c stock from bones and trim- mings of chops 0000
1 T (scant) Worcestershire sauce 0125
1/2 T salt 0002
% t pepper 0100
2 T chopped parsley (from gar- den) 0000
Gas, 1 hour, simmering 0040
5 minutes medium 0010
Serves 6 persons for $0.4063
Or 6 2-3 cents each.
Method — Trim chops, putting bones and trimmings in saucepan with cold water to cover well, and let simmer for sauce; if chops are large cut into pieces for serving; season the meat with salt and pepper, roll in the bread crumbs, dip in beaten egg, then in crumbs again; melt 2 T drippings in skillet and brown the chops in the
hot fat; place in a double boiler, pour over the following sauce and let sim- mer till tender:
Sauce — Melt 2 T drippings in frying pan, add the flour, let brown slightly, stirring continuously, then slowly add the stock, stirring until it thickens slightly; add seasonings and parsley, pour over chops in double boiler and serve. This is delicious. — Mrs. E. F. Pernot, 526 East Twenty-first street North.
Veal Cutlets.
2 lbs. veal steak, 18c $0.3600
Vz cup bread crumbs 0150
1 egg 0400
V> cup lard for frving 0750
1 T butter 0156
Vz t onion juice (1 T onion) 0016
14 t pepper 0021
1 t salt 0003
1 t flour 0009
1 t horseradish (10c per c) 0021
Fuel, y2 hour, V2 time .0085
Cost to serve five people. .. .$0.5211
Or 10 y2 cents each.
Cut meat as for stewing, simmer until tender, drain, season, roll in crumbs, beaten egg and crumbs again and fry in fat. Serve with the fol- lowing sauce: Stir flour and butter until blended, gradually add stock left from simmering meat reduced to 1 cup; add onion juice and 1 teaspoon- ful horseradish. — Mrs. J. B. McCreary, 78 East Buffalo street.
Veal Steak.
Mrs. Parks says: I send today my best recipe for cooking veal and pork. I have used them for years, and it is worth others' while to give them a trial. Take veal steak and cut in nice pieces, beat one egg and add little milk and salt and pepper; dip veal in egg and roll in fine cracker crumbs; have a heavy skillet, with lard, quite hot; brown one side and turn over and brown the other well; then have boil- ing water and fill skillet with the water; cover and cook almost an hour, putting in more water if needed; let all the water boil out, then add a tablespoonful of flour, milk and some water for gravy, with salt and pepper. — Mrs. M. Parks, 533 East Thirty- seventh street.
Veal Steak or Birds.
About 2% lbs. veal cut in about 2- inch pieces; pound flat to about 4 inches, trim off bones to boil for stock. Put lean trimmings through meat grinder, add a little parsley and onion, salt and pepper. Mix and add soup stock to moisten. Lay a spoon- ful on the squares, roll up and fasten with toothpicks. Put in pan and brown them, add a little water and simmer until tender. Make gravy in the pan by ustng remaining soup stock.- — Mrs. M. Gay.