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Baked Fillet of Veal
From Soyer's standard cookery, 1912
Serves 1
Serve gravy strained and thickened with flour, with tomatoes and fried potatoes.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
223Calories
16 gProtein
15 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein16 g
Carbohydrates15 g
Fiber3.4 g
Sugars4 g
Total Fat12 g
Saturated Fat3.9 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol47 mg
Sodium738 mg
Potassium517 mg
Calcium77 mg
Iron2.1 mg
Magnesium46 mg
Phosphorus170 mg
Zinc1.9 mg
Copper0.2 mg
Manganese6 mg
Vitamin D0.2 mcg
Vitamin C0.5 mg
Vitamin A3.2 mcg
Vitamin E1.1 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.9 mg
Folate18 mcg
Choline45 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 158. The excerpt below is the record exactly as published.
Baked Fillet of Veal. Line a baking-dish with strips of bacon and cover with a layer of carrots, onions, and turnips sliced, an ounce of minced ham, and a little parsley, and two or three cloves. Sprinkle with pepper and salt and moisten with half a pint of clear stock. Place upon these a fillet of veal four inches thick
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