Veal with Gravy
From Sea Cookery, 1911
May be made with cold cooked meat, with the addition of 1 lb. chopped mushrooms and the juice of half a lemon.
Presented as published in 1911. 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
854Calories
102 gProtein
13 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories854 kcal
Protein102 g
Carbohydrates13 g
Fiber0 g
Sugars0.4 g
Total Fat51 g
Saturated Fat16 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol775 mg
Sodium523 mg
Potassium1593 mg
Calcium136 mg
Iron6.4 mg
Magnesium128 mg
Phosphorus1138 mg
Zinc15 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E2.2 mg
Vitamin K0.3 mcg
Vitamin B62 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)35 mg
Folate131 mcg
Choline294 mg
Caffeine0 mg
Water647 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 48. The excerpt below is the record exactly as published.
2 yolks of eggs 1 tablespoonful chopped parsley Cut the veal into pieces the size of a walnut. Put it into a pan •with sufficient water to just cover. Tie the herbs in a piece of cloth, and add to the veal. Scrape the carrots and peel the onions, stick the cloves in the onions, and put them and the carrots in the pan. Remove the scum and simmer gently one hour. Strain the liquor into a basin, place the meat on a dish. Melt the butter, add the flour, and stir it well without browning, then add the veal gravy, season with pepper
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