Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rye Bread | 1 slice (32g) | 83 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 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
- 2 slices rye bread
- 4 onions
- half tender add salt
- salt
- paprika
Directions
Stewing veal; 4 onions;
Beef fat; 2 slices rye bread;
V-i teaspoon paprika; Salt.
Cut stewing veal in pieces. Put beef, chicken or goose fat in kettle (add a little salt to fat to prevent meat from sticking.) Fry the pieces until brown, then add hot water enough to stew the meat, without having to add any more. Stew slowly over a covered fire. When half tender add salt, and paprika, the onions, sliced thick, and if desired use rye bread to thicken gravy instead of flour. A very good addition is to pare even sized potatoes and lay on top of meat three-quarters of an hour before serving. Turn the potatoes as they brown.
—Mrs. M. D. Kaufman.