To Dress a Veal Pluck

Name: To Dress a Veal Pluck
Ingredients: 1 calf’s pluck; 1 onion; 2 oz. flour; 2 table-spoonfuls ketchup; J lb. bacon; Dripping; 2 oz. bread crumbs; 1 oz. suet; 1 egg; 1 table-spoonful parsley

From Chambers's cookery for young housewives, 1894

Another method involves mincing the heart and lights before stewing.

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

1737Calories

54 gProtein

108 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories1737 kcal

Protein54 g

Carbohydrates108 g

Fiber5.2 g

Sugars18 g

Total Fat120 g

Saturated Fat46 g

Monounsaturated Fat47 g

Polyunsaturated Fat16 g

Omega-30.5 g

Cholesterol355 mg

Sodium2521 mg

Potassium1045 mg

Calcium202 mg

Iron8.4 mg

Magnesium97 mg

Phosphorus689 mg

Zinc4.9 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D1.9 mcg

Vitamin C17 mg

Vitamin A124 mcg

Vitamin E2 mg

Vitamin K78 mcg

Vitamin B61 mg

Vitamin B121.9 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)17 mg

Folate210 mcg

Choline275 mg

Caffeine0 mg

Water315 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 33. The excerpt below is the record exactly as published.

TO DRESS A VEAL PLUCK. 1 calf’s pluck. 1 onion. 2 oz. flour. 2 table-spoonfuls ketchup. J lb. bacon. Dripping. STUFFING FOR HEART. 2 oz. bread crumbs. 1 oz. suet chopped. 1 egg. 1 table-spoonful parsley

Cook this with the app: pantry check, scaling, and the assistant.