Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- two quarts of cold water
- a teaspoonful of allspice
- one veal knuckle into pieces
- ten whole cloves
- one bay leaf
- one large sliced onion
- cloves
- bay leaf
- allspice
- salt
- pepper
Directions
Wash and cut one veal knuckle into pieces, put into two quarts of cold water, and let simmer for two hours; then add ten whole cloves, one bay leaf, one large sliced onion, and half a teaspoonful of allspice. Simmer for another hour, remove the knuckle, and boil down the liquid to one-half. Remove the skin and the bones from the meat, place in a mould, and pour over the liquid. Salt and pepper to taste, and set on ice to cool. When hard, place on platter garnished with lettuce leaves. Pour over Hollandaise sauce, and serve.