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Braised Veal Neck
From Cassell's dictionary of cookery, 1892
Serves 5
Serve with dressed vegetables or rice.
Presented as published in 1892. 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
440Calories
74 gProtein
5 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein74 g
Carbohydrates5.1 g
Fiber1 g
Sugars1.9 g
Total Fat12 g
Saturated Fat3.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.2 g
Cholesterol316 mg
Sodium439 mg
Potassium1328 mg
Calcium116 mg
Iron3.8 mg
Magnesium100 mg
Phosphorus793 mg
Zinc15 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C9.9 mg
Vitamin A122 mcg
Vitamin E1.1 mg
Vitamin K84 mcg
Vitamin B61.5 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)23 mg
Folate56 mcg
Choline9.1 mg
Caffeine0 mg
Water536 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2152. The excerpt below is the record exactly as published.
about four pounds of the best end of a neck of veal. Cut oft' the long bones, and saw off the chine bone. Put in the b«ttom of a braising-pan a sliced carrot, an onion stuck with two cloves, a bunch of parsley, a sprig of th)-me, a bay-leaf, and a few sticks of celery, with two or three slices of lean bacon or ham. Add the bones and trimmings of the veal with the scrag end of the neck if it is not wanted for other purposes. Pour in a little stock or water
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