Photo: K8
Estimated Nutrition (whole recipe, rough)
51
Calories
2g
Protein
0g
Fat
12g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 1/2 lbs
- 3 good sized onions sliced in round pieces
- parsley
- pepper
- salt
Directions
1
Slice 1½ lbs. veal, choosing it very lean. Fry in butter in frying pan until tender. Add 3 good sized onions sliced in round pieces, also chop parsley, season with pepper and salt. Do not spare the pepper. When your meat is well cooked through and of a golden brown, pour over a cupful vinegar, then put it aside and let the whole simmer gently for 10 minutes. Then serve hot.
2
(This recipe is over 100 years old, and comes from San Domingo.)
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg