Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- three pints
- a sprig of parslej^ 3
- 4 poiuids of veal
- 10 peppercorns
- 4 cloves
- 2 tablespoons
- salt
- pepper
- cloves
Directions
Select meat that is much fresher tiiaii for roasting. Cut tlie meat, about 4 poiuids of veal, Vi of which is Ijone, into several pieces; ])ut the whole into the soup kettle, and then add 2 (|1s. cold water, and heat, gradually, to the boiling iioint . LiM siiinncr tbre.^
18 THE WARKEN COOK BOOK
or four hours; then add 1% teaspoons of salt, 8 or 10 peppercorns or a part of a sweet red-pepper pod, a sprig of parslej^ 3 or 4 cloves. V-2 l^^ay leaf, li/o teaspoons sweet herbs, and 2 tablespoons, each of chopped celery and onion. Continue the cooking until the meat is tender. Remove the meat for use in hash or other made dishes, and strain off the broth. There should be three pints or a little loss of broth. If there be more, let simmer until reduced to that quantity. A fowl cooked in the broth will make the broth mucli richer. It will be no detriment to the fowl to be thus cooked.
Boston Cook Book,