Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
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
- two cups of fine bread crumbs
- 3 lbs
- 1 onion
- two eggs
Directions
3 lbs. veal. 1 onion.
1/4 lb. fat pork.
Put the veal, pork and onion together through the meat grinder. With these mix two cups of fine bread crumbs and season highly. Beat two eggs and add to the mixture. Roll in the shape of a loaf and bake in oven one hour, or until done. Baste as you would chicken. It is a gopd idea to squeeze the juice of a lemon over the loaf before put- ting in the oven. This improves the flavor and gives more liquor with which to baste. Serve with Creole sauce.
CROWN (?) ROAST.
The butcher can fix this in shape better than anyone else. It is made from the full loin. Wrap each bone with buttered letter paper so it will not burn in cooking. Sea- son highly with butter, pepper and salt. Baste well. When done fill center with potato balls, cooked carrot squares and serve with Creole sauce. Veal and mutton should be cooked like lamb.