Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
| Meat | not in our table | 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
- 2 stalks of celery
- one quart of cold water to each pound of meat
- 1 knuckle of veal
- 1 fowl
- 1 onion
- 1 small turnip cut into dice
- 1 small carrot cut into dice
Directions
1 knuckle of veal. 1 fowl. Bouquet of herbs. 1 onion. 2 stalks of celery. 1 small turnip cut into dice. 1 small carrot cut into dice.
Cut the meat from the bone. Wash the skin of the fowl (see page 180). Allow one quart of cold water to each pound of meat and bone. Place all in a kettle. Cover and let simmer four or five hours. Strain into an earthen bowl, and let cool uncovered.
White stock may be made of veal alone. If a fowl is used, the breast and second joints may be removed when tender, and used for other dishes (croquettes, souffle, imperiale, etc.). A part of the veal may also be removed, and used for veal loaf (see page 171).