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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| 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
- 3 pounds of veal cut into strips
- 1 inch thick
- 8 large potatoes
- 20 min- utes
- pepper
- salt
Directions
3 pounds of veal cut into strips :] inches long and 1 inch thick. peel 8 large potatoes and cut into slices Vo inch thick • put layer of veal in bottom of pot; sprinkle with pepper and salt; then layer of potatoes ; then layer of veal seasoned as before ; use up veal thus ; over last layer of veal put slices of salt pork; and over the whole, layer of potatoes; pour water enough to cover; heat 15 or 20 min- utes and simmer one hour.
Stock is the basis of all meat sauces, soups and purees. It if really the juice of meat extracted by long and gentle simmering, and in making it, it should be remembered that the object to be aimed at is to draw the goodness of the material out into the liquor. It
46 THE WARREN COOK BOOK
may be prepared in various ways, richly and expensively or econ- omically. All general stocks, or stock which is to be used for mis- cellaneous purposes, should be simply made, that is, all flavoring in- gredients should be omitted entirely until its use is decided upon. The stock will keep longer than it would do if vegetables, herbs and spices were boiled in it, besides which the flavoring can be adapted to its special purpose. To ensure its keeping, stocks should be boiled and skimmed every day in summer and every other day in winter. The pan and lid used in iiaiking it should be scrupulously clean. Excellent stock is made constantly with the bones and trimmings of meat and poultry, with the addition, or not, of a little fresh meat, or a portion of extract of meat. A good cook will never be without stock as broken remnants of all kinds will find their way to the stock-pot, and will not be thrown away until, by gentle stewing they have been made to yield to the utmost what- ever of flavor and goodness they possessed. The liquor in which fresh meat has been boiled should always be used as stock.