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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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
- four pounds into a smooth shape
- one tablespoonful salad oil
- one tablespoonful salt
- three pounds from the leg
- one-half pint puree of spinach on the dish
- one lemon
- one table- spoonful peppercorn
- half cover
- one heaping tablespoonful of flour
- one sliced carrot
- one sliced onion
- one scant tablespoonful salt
- salt
- pepper
Directions
Trim a piece weighing about four pounds into a smooth shape; lard it on each side with three or four .pieces of salt pork; let it marinate for twelve hours in the juice of one lemon, one tablespoonful salad oil, one tablespoonful salt, one table- spoonful peppercorn, a sprig each of thyme and parsley. Brown the meat well on all sides in a frying-pan, then lay it in the braising pan on a bed of chopped onion, carrot and pars- ley; pour in boiling water to half cover and cook in a moderate oven two hours or more until very tender; turn once in the time; lift the meat onto a hot platter; skim the fat from the gravy and skim out the vegetables to serve with the meat if
92 THE STAR CRYSTAL COOK BOOK.
liked. Thicken the gravy with one heaping tablespoonful of flour and strain it over the meat. This dish is often served with a garnishing of several different kinds of vegetables cooked separately in clear water and arranged around it.
FR1CAUDEAU OF VEAL.
Cut a block weighing about three pounds from the leg; remove the sinews and lard the top with rather small strips of salt pork. Brown it lightly in a frying pan and lay on a bed of one sliced carrot, one sliced onion and a bouquet. Season with one scant tablespoonful salt, a dust of pepper; cover the bottom of the pan with white broth and cook in a braising pan for one and one-half hours, basting occasionally. Serve with one-half pint puree of spinach on the dish, placing the veal on top.