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Veal Pigeon
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
19Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein2.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol7.8 mg
Sodium11 mg
Potassium25 mg
Calcium2.9 mg
Iron0.2 mg
Magnesium4 mg
Phosphorus25 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.4 mcg
Choline12 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 448. The excerpt below is the record exactly as published.
Season highly with pepper, sage and salt ; mix all well together and pack hard in a deep tin pan, cover with bits of butter and sprinkle fine cracker crumbs over the top ; cover with another tin. Bake nearly two hours ; uncover and brown the top. It is very nice cold, cut in thin slices. Some prefer beef in place of veal. MINCED VEAL. Cut cold veal as fine as possible, but do not chop it ; add to it a very little lemon-peel shred, nutmeg, some salt, and four or five spoonfuls of either a little weak broth, milk or water ; simmer these gently with the meat, but take care not to let it boil ; add a bit of butter rubbed in flour ; put pieces of bread, cut thin and toasted, cut in three- cornered shape, round the dish. Fried crumbs of bread lightly strewed over, or served in little heaps on the meat, are an improvement to the looks and flavor; a little shred of shallot may occasionally be added. VEAL PIGEON. Spread a thin veal cutlet with a dressing of bread crumbs, moistened with a little grease or melted butter, and seasoned lightly with salt
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