Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- one half pounds of minced veal
- 1 tablespoonful of cream
- 1 teaspoonful of salt
- 1 tablespoonful of herbs
- three eggs well beaten
- 4 rolled crackers
- 1 onion in salt pork fat
- half cover
- 1 salt-spoonful of pepper
- one well beaten egg
- butter the size of an egg
- salt
- pepper
- lemon juice
Directions
S- 'w. COS. 7TH &o IN" STS., IN". "W_
42 THE UNIVERSAL COOK-BOOK.
toes may be cooked with it, but we prefer them cooked sepa rately and mashed.
Veal Loaf.
Three and one half pounds of minced veal (the leg is best for this purpose), three eggs well beaten, i tablespoon ful of pepper and i of salt, i grated nutmeg, 4 rolled crackers, 1 tablespoonful of cream, butter the size of an egg. Mix these together and make into a loaf, roast and baste like other meats. Beef may be used in place of veal by adding % pound of salt pork, minced fine.
Breaded Veal Cutlets. (''Marion Harland.")
Trim and flatten the cutlets ; pepper and salt, and roll in beat- en egg, then in pounded cracker. Fry rather slowly in good dripping; turning when the lower side is brown. Drain off the fat; squeeze a little lemon jtvice upon each, and serve in a hot, flat dish.
Gait's Liver Braised. (Mrs. Lincoln.)
Wipe with a clean wet cloth. Lard the rounded side with bacon or salt pork. Fry 1 onion in salt pork fat. Put the liver and fried onion in a braising pan ; add hot water or stock to half cover, 1 teaspoonful of salt, 1 salt-spoonful of pepper, and 1 tablespoonful of herbs. Cover, and cook in a moderate oven 2 hours, basting often. When ready to serve, strain the liquor, season with lemon juice, and pour it over the liver.
Roast Calf's Liver.
Wash thoroughly and wipe dry, cut a long deep hole in the side, stuff with crumbs, bacon and onion, chopped fine, salt, pep- per and bits of butter, and one well beaten egg. Sew or tie to- gether, lard it over and bake, serve with gravy and currant jelly.