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Veal Patties en Casserole

Name: Veal Patties en Casserole
Yield: 2 servings
Ingredients: 1 pound lean raw veal, finely chopped; 1/2 cup rich milk; 2 ounces finely chopped fat salt pork; 1/4 cup soft bread crumbs; 2 eggs, slightly beaten; 1/2 cup flour; 1/4 cup Veal Stock (p. 150); 1 1/2 tablespoons butter; 1 teaspoon pepper; 1/4 teaspoon salt

From Boston Cooking-School cook book, 1896

Serves 2

Presented as published in 1896. 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

746Calories

59 gProtein

36 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories746 kcal

Protein59 g

Carbohydrates36 g

Fiber1 g

Sugars1.3 g

Total Fat47 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol420 mg

Sodium896 mg

Potassium974 mg

Calcium107 mg

Iron5.6 mg

Magnesium82 mg

Phosphorus676 mg

Zinc8.5 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E1.1 mg

Vitamin K3.1 mcg

Vitamin B61.1 mg

Vitamin B123.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)21 mg

Folate121 mcg

Choline151 mg

Caffeine0 mg

Water246 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 125. The excerpt below is the record exactly as published.

VEAL PATTIES EN CASSEROLE 1 pound lean raw veal, finely chopped Y cup rich milk 2 ounces finely chopped fat salt pork VY teaspoon salt 28 cup soft bread crumbs 1 teaspoon pepper 2 eggs, slightly beaten 1% tablespoons butter ¥ cup flour 34 cup Veal Stock (p. 150) Mix ingredients thoroughly. Form into 8 elliptical-shaped pieces, arrange in baking dish, dot over with butter, and pour stock around veal. Cover and bake 1 hour in moderate oven (350° F.), basting every 10 minutes of the cooking. Remove to hot serving dish and surround with White Sauce (p. 191), Brown Sauce (p. 196), or Tomato Sauce (p. 198). VEAL IN MADE-OVER DISHES VEAL TIMBALES 11% cups cold, cooked veal Few grains paprika 3 egg yolks, slightly beaten 3 egg whites, beaten until stiff 4 cup heavy cream 1 cup White Sauce (p. 191) 14 cup white cooking wine 11% tablespoons chopped 1% teaspoon salt

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