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Suggest a better descriptionSlice as large pieces as you can get from a leg of veal; make stuffing of grated bread, butter, a little onion, minced salt, pepper, and spread over the slices. Beat an egg and put over the stuffing; roll each slice up tightly and tie with a thread; stick a few cloves in them, grate bread thickly over them after they are put in the skillet, with butter and onions chopped fine; when done lay them on a dish. Make your gravy and pour over them. Take the threads off and garnish with eggs, boiled hard, and serve. To be cut in slices. This recipe was published in _Our_Own_Cook_Book_ in 1892 and was Julia Grants own recipe. I typed it word for word and punctuation for punctuation out of the picture in the Source Cookbook. Source: The First Ladies Cookbook - 1969 . Chapter on Ulysses & Julia Grant Posted by: Sandy May 11/93
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 30 | ||
Calories from Fat: 23 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 22.7mg | 7 % | |
Sodium 22.5mg | 1 % | |
Potassium 32.2mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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