Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Veal | not in our table | 0 |
| Water | 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
- four pounds of lean veal
- a pound of undressed ham
- a pint of good broth
- a bunch of parsley
- a head of celery
- a quart of boiling water
- a small bunch of thyme
- three quarters of a pound of undressed ham
- 4 lbs
- 1/2 pint
- 4 pints
- 1 portugal onion
- 2 lbs
- 2 pints
- 1 large
- 1 small teaspoonful
- 1 blade
- parsley
- thyme
- mace
Directions
Lay into a large thick stewpan or saucepan, from half to three quarters of a pound of undressed ham, freed entirely from fat, and from the smoked edges, and sliced half an inch thick; on this place about four pounds of lean veal, cut from the best part of the knuckle or from the neck (part of the fillet, which in France is often used for it instead, not being generally purchasable here, the butchers seldom dividing the joint); pour to them about half a pint of good broth,[54] and place the pan over a brisk fire until it is well reduced; then thrust a knife into the meat, and continue the stewing more gently until a glaze is formed as we have described at page 10. The latter part of the process must be _very slow_; the stewpan must be frequently shaken, and the gravy closely watched that it may not burn: when it is of a fine _deep_ amber colour, pour in sufficient boiling broth to cover the meat, add a bunch of parsley, and a few mushrooms and green onions. A blade or two of mace, a few white peppercorns, and a head of celery, would, we think, be very admissible additions to this gravy, but it is extremely good without. Half the quantity can be made, but it will then be rather more troublesome to manage.
Footnote 54:
When there is no provision of this in the house, the quantity may be made with a small proportion of beef, and the trimmings of the veal, by the directions for _Bouillon_, Chapter I.
Undressed ham, 8 to 12 oz.; lean veal, 4 lbs.; broth, 1/2 pint; 1 to 2 hours. Broth, 3 to 4 pints: bunch of parsley and green onions, or 1 Portugal onion; mushrooms, 1/4 to 1/2 pint: 1-1/2 to 2 hours.
GOOD BEEF OR VEAL GRAVY. (ENGLISH RECEIPT.)
Flour and fry lightly in a bit of good butter a couple of pounds of either beef or veal; drain the meat well from the fat, and lay it into a small thick stewpan or iron saucepan; pour to it a quart of boiling water; add, after it has been well skimmed and salted, a large mild onion sliced, very delicately fried, and laid on a sieve to drain, a carrot also sliced, a small bunch of thyme and parsley, a blade of mace, and a few peppercorns; stew these gently for three hours or more, pass the gravy through a sieve into a clean pan, and when it is quite cold clear it entirely from fat, heat as much as is wanted for table, and if not sufficiently thick stir into it from half to a whole teaspoonful of arrow-root mixed with a little mushroom catsup. Beef or veal, 2 lbs.; water, 2 pints; fried onion, 1 large; carrot, 1; small bunch of herbs; salt, 1 small teaspoonful or more; mace, 1 blade; peppercorns, 20: 3 to 3-1/2 hours.