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Noix of Veal
From The century cook book, 1894
Serves 2
Ensure the veal is well-cooked and glazed.
Presented as published in 1894. 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
605Calories
26 gProtein
19 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein26 g
Carbohydrates19 g
Fiber4.4 g
Sugars3.3 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.1 g
Omega-30.3 g
Cholesterol92 mg
Sodium955 mg
Potassium528 mg
Calcium42 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus304 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C2.9 mg
Vitamin A208 mcg
Vitamin E1 mg
Vitamin K21 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate48 mcg
Choline86 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 121. The excerpt below is the record exactly as published.
A Nice Large Noix of Veal is not one of the least estimable dishes, nor one of the Ifjist choice, if the meat is nice, fat, white, and delicate, cooked to the exact point, and well glazed. In England some salt meat is generally served with removes of veal. The noix represented in the plate is select, voluminous, and with all the te'tine adhering to it. The meat is larded with bacon, the piece secured in an oval shape, with a string, cooked with little liquid, and nicely glazed; it is dished up on a foundation of cooked meat, cooled under a press, and glazed at the entrance of the oven; this foundation is neces- sary, to heighten the form and aspect of the piece. It is sur- rounded with groups of vegetables, cooked in water, or glazed; cauliflowers, carrots, green peas, French b^ans. Two skewers of vegetables are inserted in the meat on each side. The bottom of the dish is masked with good gravy
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