Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- two pounds of lean veal
- two pounds of fat bacon cured without saltpetre
- three pints of clear boiling broth
- a pound of fresh butter
- two almost equally expensive preparations
- two large carrots
- two onions
- four cloves
- cloves
- thyme
- parsley
- white pepper
Directions
Iron Boiler. ]
Boiling, in the usual English manner, is the least advantageous of all modes of cooking meat, because a large portion of the nourishment which it contains is withdrawn from it in the process, and it is usually very insipid in flavour.
We have already given, at the commencement of Chapter I., the substance of Liebeg’s instructions for scientific boiling; but for the convenience of the reader, we will briefly recapitulate them here, with such additions as our own observation has enabled us to supply.
In making soup, gravy, or savoury jelly of any kind, the principal object is to extract from the meat used for the preparation, all the nutriment and savour which it can be made to yield. This is effected by putting it into _cold_ water, and heating it very slowly indeed, and then keeping it for a specified time at the point of boiling, or letting it simmer in the gentlest manner; but when the meat itself is required for food, its nutritious juices must be prevented from escaping as much as possible, which is done by plunging it into fast boiling water for a few minutes, to contract the pores of the surface (to harden it, in fact), and adding immediately afterwards as much cold water as will reduce the whole to a moderate temperature. Part of the water should then be taken away, as meat should never be cooked in a larger quantity than is absolutely needed to keep it entirely covered until it is ready to serve; for this reason it should be always boiled in a vessel nearly of its own size.
Large joints should be neatly trimmed, washed extremely clean, and skewered or bound firmly into good shape, when they are of a nature to require it; brought to boil over a moderate fire, and simmered until they are done, the scum being carefully and entirely cleared from the surface of the water, as it gathers there, which will be principally from within a few minutes of its beginning to boil, and during a few minutes afterwards. If not thoroughly skimmed off at the proper time, it will sink, and adhere to the joint, giving it a very uninviting appearance.
Pickled or salted meat requires longer boiling than fresh; and that which is smoked and dried longer still: this last should always be laid into _cold_ water, slowly heated, and if, from any circumstances, time cannot have been allowed for soaking it properly and there is a probability of its being too salt when served, it should be brought very softly to boil in a large quantity of water, which should in part be changed as soon as it becomes quite briny, for as much more that is ready boiling.
It is customary to lay rounds of beef, and other large joints, upon a fish-plate, or to throw some wooden skewers under them, to prevent their sticking to the vessel in which they are cooked; and it is as well to take the precaution, though unless they be placed over a very fierce fire, they cannot be in danger of this. The time allowed for them is about the same as for roasting, from fifteen to twenty minutes to the pound. For cooking rounds of beef, and other ponderous joints, a pan of this form is very convenient.
Large Stock-pot. ]
By means of two almost equally expensive preparations, called a _poêlée_, and a _blanc_, the insipidity which results from boiling meat or vegetables in water only may be removed, and the whiteness of either will be better preserved. Turkeys, fowls, sweetbreads, calf’s brains, cauliflowers, and artichoke bottoms, are the articles for which the _poêlée_ and the _blanc_ are more especially used in expensive foreign cookery: the reader will judge by the following receipts how far they are admissible into that of the economist.
Cut into large dice two pounds of lean veal, and two pounds of fat bacon cured without saltpetre, two large carrots, and two onions; to these add half a pound of fresh butter, put the whole into a stewpan, and stir it with a wooden spoon over a gentle fire until the veal is very white, and the bacon is partially melted; then pour to them three pints of clear boiling broth or water, throw in four cloves, a small bunch or two of thyme and parsley, a bay-leaf, and a few corns of white pepper; boil these gently for an hour and a half, then strain the _poêlée_ through a fine sieve, and set it by in a cool place. Use it instead of water for boiling the various articles we have already named: it will answer for several in succession, and will remain good for many days. Some cooks order a _pound_ of butter in addition to the bacon, and others substitute beef-suet in part for this last.