Fillet of Veal 'aux Anchois'
From Wholesome cookery, 1887
Presented as published in 1887. 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
115Calories
7 gProtein
9 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein6.9 g
Carbohydrates9.4 g
Fiber2.8 g
Sugars2.6 g
Total Fat2.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol25 mg
Sodium31 mg
Potassium237 mg
Calcium45 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus86 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate15 mcg
Choline5.1 mg
Caffeine0 mg
Water337 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 36. The excerpt below is the record exactly as published.
Fillet of Veal “ aux Anchois.” Take a thick slice off a fillet of veal ; lard it through with some fillets of anchovy, season with pepper and salt. Pour over it some plain vinegar ; leave it about 8 hours, then wipe the vinegar off. Sprinkle some flour over it on both sides ; put some oil in a frying- pan, and toss tlie veal in it over a slow fire ; tiu'n it frequently on both sides. Take out the veal. Put the juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.