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Add a photoVery popular in my granny's house in the 1950s and 1960s. Veal used to be a reasonably cheap cut of meat back then.
Ingredients
- 1 lb breast or shoulder of veal
- 2 small onions
- 6 potatoes
- 1 dessertspoonful flour
- Dripping (old Scottish name for animal fat)
- 1 oz grated cheese
- 1 breakfastcup hot water
- Seasoning
Directions
- Cut the meat into small pieces.
- Chop the onions.
- Roll the meat in flour and fry in smoking fat (dripping).
- Add the water and simmer gently for 1 hour.
- Lay the halved potatoes on top of meat, sprinkle in the onion and cook for another hour.
- Serve with potatoes on top, sprinkle on the cheese and brown in the oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 31 | 10% |
| Total Fat 3.51g | 4% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 50mg | 17% |
| Sodium 108mg | 5% |
| Potassium 1250mg | 36% |
| Total Carbs 44.9g | 12% |
| Dietary Fiber 5.8g | 19% |
| Sugars 3.24g | 2% |
| Protein 23.97g | 38% |
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Comments
March 17, 2011This looks great Derek! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
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