Fricando of Veal

Ingredients

• four pounds of lean beef
• two gills of red wine
• three onions chopped
• three folds
• thyme
• parsley
• cloves
• mace
• salt
• cayenne
• pepper

Directions

1. CUT slices from the fillet an inch thick and six inches long, lard them with slips of lean middling of bacon, bake them a light brown, stew them in well seasoned gravy, made as thick as rich cream, serve them up hot, and lay round the dish sorrel stewet with butter, pepper and salt, till quite dry. 4

2. 38 THE VIRGINIA HOUSEWIFE.

3. TO MAKE A PIE OF SWEETBREADS AND

4. BOIL the sweetbreads tender, stew the oysters, sea- son them with pepper and salt, and thicken with cream, butter, the yelks of eggs and flour, put a puff paste at the bottom and around the sides of a deep dish, take the oysters up with an egg spoon, lay them in the bottom, and cover them with the sweet- breads, fill the dish with gravy, put a paste on the top, and bake it. This is the most delicate pie that can be made. The sweetbread of veal is the most delicious part, and may be broiled, fried, or dressed in any way, and is always good.

5. MOCK TURTLE OF CALF'S HEAD. HAVE the head nicely cleaned, divide the chop from the skull, take out the brains and tongue, and boil the other parts till tender, take them out of the water and put into it a knuckle of veal or four pounds of lean beef, three onions chopped, thyme, parsley, a tea- spoonful of pounded cloves, the same of mace, salt, and cayenne pepper to your taste — boil these things together till reduced to a pint, strain it, and add two gills of red wine, one of mushroom and one of wal- nut catsup, thicken it with butter and brown flour; the head must be cut in small pieces and stewed a few minutes in the gravy; put a paste round the edge of a deep dish, three folds, one on the other, but none on the bottom; pour in the meat and gravy, and bake it till the paste is done; pick all strings from the brains, pound them, and add grated bread, pepper aiiU

Nutrition, whole recipe (rough)

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Clove	1 tsp ground (2g)	7
Cayenne	1 tsp (1.8g)	6
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Mace	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.