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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (315g) Recipe makes 6 servings |
||
| Calories 513 | ||
| Calories from Fat 242 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.9g | 41% | |
| Saturated Fat 11.6g | 58% | |
| Monounsaturated Fat 10.5g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 255mg | 85% | |
| Sodium 635mg | 26% | |
| Potassium 961mg | 27% | |
| Total Carbohydrate 4.1g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.0g | ||
| Protein 59.1g | 118% | |
Kalfsvleesch - Roast Veal
By: Molly53
Aug 5, 2008
Hollanders like plain, substantial food and lots of it. This easy recipe comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
SERVES 6 -8
Ingredients
- 4 lbs veal roast
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground ginger
- 3 tablespoons fat or drippings
Directions
1
Preheat oven to 325°F.2
Mix dry ingredients together; dredge veal with mixture.3
Place on a rack in an open roasting pan, place in oven and roast until tender (allowing 25 minutes per pound).4
Baste occasionally with melted drippings.
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