Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Veal | not in our table | 0 |
| Sauce | not in our table | 0 |
| Mace | 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
- 1/2 teaspoonful of minced lemon-peel
- 1/2 pint of béchamel
- 1/2 teaspoonful of whole white pepper
- 1 pint of veal stock
- 1 pint of béchamel sauce
- a piece of toast should be placed under the kidney when the veal is dished
- a bunch of savoury herbs
- 8 persons
- 2 blades of mace
- 6 green onions
- 5 persons
- 6 persons
- mace
- pepper
Directions
886. INGREDIENTS.--Veal; melted butter.
_Mode_.--Paper the kidney fat; roll in and skewer the flap, which makes the joint a good shape; dredge it well with flour, and put it down to a bright fire. Should the loin be very large, skewer the kidney back for a time to roast thoroughly. Keep it well basted, and a short time before serving, remove the paper from the kidney, and allow it to acquire a nice brown colour, but it should not be burnt. Have ready some melted butter, put it into the dripping-pan after it is emptied of its contents, pour it over the veal, and serve. Garnish the dish with slices of lemon and forcemeat balls, and send to table with it, boiled bacon, ham, pickled pork, or pig's cheek.
_Time_.--A large loin, 3 hours.
_Average cost_, 9-1/2d. per lb.
_Sufficient_ for 7 or 8 persons.
_Seasonable_ from March to October.
_Note_.--A piece of toast should be placed under the kidney when the veal is dished.
LOIN OF VEAL AU BECHAMEL (Cold Meat Cookery).
887. INGREDIENTS.--Loin of veal, 1/2 teaspoonful of minced lemon-peel, rather more than 1/2 pint of Béchamel or white sauce.
_Mode_.--A loin of veal which has come from table with very little taken off, answers very well for this dish. Cut off the meat from the inside, mince it, and mix with it some minced lemon-peel; put it into sufficient Béchamel to warm through. In the mean time, wrap the joint in buttered paper, and place it in the oven to warm. When thoroughly hot, dish the mince, place the loin above it, and pour over the remainder of the Béchamel.
_Time_.--1-1/2 hour to warm the meat in the oven.
_Seasonable_ from March to October.
LOIN OF VEAL, a la Daube.
888. INGREDIENTS.--The chump end of a loin of veal, forcemeat No. 417, a few slices of bacon, a bunch of savoury herbs, 2 blades of mace, 1/2 teaspoonful of whole white pepper, 1 pint of veal stock or water, 5 or 6 green onions.
_Mode_.--Cut off the chump from a loin of veal, and take out the bone; fill the cavity with forcemeat No. 417, tie it up tightly, and lay it in a stewpan with the bones and trimmings, and cover the veal with a few slices of bacon. Add the herbs, mace, pepper, and onions, and stock or water; cover the pan with a closely-fitting lid, and simmer for 2 hours, shaking the stewpan occasionally. Take out the bacon, herbs, and onions; reduce the gravy, if not already thick enough, to a glaze, with which glaze the meat, and serve with tomato, mushroom, or sorrel sauce.
_Time_.--2 hours.
_Average cost_, 9d. per lb.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from March to October.
MINCED VEAL, with Béchamel Sauce (Cold Meat Cookery).
(_Very Good_.)
889. INGREDIENTS.--The remains of a fillet of veal, 1 pint of Béchamel sauce No. 367, 1/2 teaspoonful of minced lemon-peel, forcemeat balls.
_Mode_.--Cut--but do not _chop_--a few slices of cold roast veal as finely as possible, sufficient to make rather more than 1 lb., weighed after being minced. Make the above proportion of Béchamel, by recipe No. 367; add the lemon-peel, put in the veal, and let the whole gradually warm through. When it is at the point of simmering, dish it, and garnish with forcemeat balls and fried sippets of bread.
_Time_.--To simmer 1 minute.
_Average cost_, exclusive of the cold meat, 1s. 4d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.