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Braised Neck of Veal
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
72Calories
3 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein3.1 g
Carbohydrates14 g
Fiber2.8 g
Sugars5.1 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol5.4 mg
Sodium328 mg
Potassium251 mg
Calcium33 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus47 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K4.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline7.2 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 35. The excerpt below is the record exactly as published.
Braised Neck of Veal. Trim a neck of veal and put it in a braiding pan with. 2 carrots sliced, 2 onions cut up, a head of celery, and bouquet garni. Just cover the veal with good stock, and let it stew slowly for about two hours. Take out the veal, strain the stock, and free it from grease, and boil it down to half; put the veal in the oven to brown, basting it with the stock for about twenty minutes — it should look bright and glossy. Dish it garnished with stewed peas, and Bechamel sauce
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