Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
100
Calories
7g
Protein
6g
Fat
7g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- one saltspoonful pepper
- one-half teaspoonful thyme
- one teaspoonful lemon juice
- one tablespoonful of grated horse-radish
- one teaspoonful *salt
- one raw egg to each scant pint of crumbs
Directions
1
Roast veal should have a stuffing made of stale bread, grated. Season highly, allowing one teaspoonful *salt, one saltspoonful pepper, one-half teaspoonful thyme, a few drops onion juice, one teaspoonful lemon juice, and the yolk of one raw egg to each scant pint of crumbs. Moisten with melted butter. The gravy of veal is improved by adding to it one tablespoonful of grated horse-radish.
By Clarke, Mary Lamson. [from old catalog] ·
Recipe sourced from
internet_archive