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Hashed Veal
From Cassell's dictionary of cookery, 1892
Serves 4
Total time is about three-quarters of an hour.
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
40Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein2 g
Carbohydrates7.1 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol5.1 mg
Sodium11 mg
Potassium130 mg
Calcium20 mg
Iron0.2 mg
Magnesium9.9 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline4.6 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2138. The excerpt below is the record exactly as published.
Any joint of veal not over-dressed may be hashed, and will be found excellent. Cut the meat into neat slices free from skin and gristle. Cover these, and put them aside till wanted. Slice two onions, and fry them in butter, dredge a little flour upon them, pom- over them half a pint of stock or water, and add a small bunch of sweet herbs, a quarter of a tea-spoonful of grated nutmeg, a quarter of a tea-spoonful of grated lemon-rind, and a little salt and white pepper
Cook this with the app: pantry check, scaling, and the assistant.