Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 tablespoons of fat
- 2 tablespoons beef
- a piece of veal breast
- 6 medium sized onions y2 hour
- salt
- mustard
- white pepper
- nutmeg
Directions
Wash carefully I pound tripe that has not been pickled, and cut into inch squares. Put it into a stew pan with y± teaspoon each of salt, sugar and prepared mustard, with water enough to cover, about I pint. Boil up and skim carefully, then set back to simmer for 3 hours, watching closely lest it stick to the bottom of the pan and skim if necessary. Mix tablespoon flour with a little cold water, stir it in, simmer y± hour longer, and serve with more seasoning, if desired.
Or, one hour before serving, cook 6 medium sized onions y2 hour. Drain and slice them and put them into a dry frying pan with 2 tablespoons of fat. Season with I teaspoon each of salt, sugar, dry mustard, a little white pepper and nutmeg; cook until golden brown and pour over tripe ; thicken with flour.
''All other good by Fortune's hand is given, A wife is the peculiar gift of heaven."- -Pope.
Veal is the meat from the calf and is less nourishing than beef or mutton. The muscle should be pink or flesh-colored, and the fat white and clear. Veal should be thoroughly cooked, to make it digestible. Spring is the season for veal. It is cooked and served the same as other meats.
ROAST VEAL BREAST. STUFFED.
Select a piece of veal breast and have the butcher make an opening on the underside and stuff with bread dressing or potato stuffing. Sew up ends, dredge with salt, pepper, ginger and flour; place in hot oven in roasting pan, with 2 tablespoons beef or poul- try fat, an onion cut fine and a little boiling water. Turn and baste roast ofen until brown and tender. A little allspice and bay leaf may be added for seasoning. Lamb breast may be prepared the same wray.