Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- half pint of pearl barley in salt
- a piece of butter
- a pint of water
- parsley
- pepper
- salt
- nutmeg
Directions
BOIL a half pint of pearl barley in salt and water till quite tender, drain the water from it and stir in a piece of butter, put it in a deep dish; have the knuckle nicely boiled in milk and water, and lay it on the ley, pour some parsley and butter over it.
BAKED FILLET OF VEAL. TAKE the bone out of the fillet, wrap the flap aromvd and sew it, make a forcemeut of bread crumbs, the fat of bacon, a little onion chopped, parsley, pepper, salt, and a nutmeg pomided, wet it with the yelks of eggs, fill the place from>which the bone was taken, make holes around it with a knife and fill them also, and lard the top; put it in a Butch oven with a pint of water, bake it sufficiently, thicken the gravy with but- ter and brown flour, add a giil of wine and one of mushroom catsup, and serve it garnished with. force- meat balls fried.
SCOTCH COLLOPS OF VEAL. THEY may be made of the nice part of the rack, or cut from the fillet, rub a little salt and pepper on them, and fry them a light brown; have a rich gravy sea* soned with wine, and any kind of catsup you choose, with a few cloves of garlic, and some pounded mace, thicken it, put the collops in and stew them a short time, take them out, strain the gravy over, and gar- nish with bunches of parsley fried crisp, and thin slices of middling of bacon, curled around a skewer and boiled
THE VIRGINIA HOUSEWIFE. 87