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Potted Veal With Dumplings Recipe
|Veal shoulder||2 Pound|
|Onion||1 , thinly sliced|
|Worcestershire sauce||1⁄2 Teaspoon|
|Diced potatoes||2 Cup (32 tbs)|
|Carrots||6 , thinly sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3347 Calories from Fat 614
% Daily Value*
Total Fat 68 g104%
Saturated Fat 23 g115.1%
Trans Fat 0 g
Cholesterol 1033.7 mg
Sodium 5090.6 mg212.1%
Total Carbohydrates 371 g123.6%
Dietary Fiber 30.2 g120.8%
Sugars 36 g
Protein 290 g580.6%
Vitamin A 1222.9% Vitamin C 53.4%
Calcium 16.2% Iron 63.2%
*Based on a 2000 Calorie diet
Simmer veal and onion in 1 quart water for 1 hour.
Add salt, pepper, Worcestershire sauce, potatoes and carrots.
Continue cooking 15 minutes longer.
Blend together flour and 1/4 cup cold water; add to pan juices and stir about 1 minute or until slightly thickened.
Prepare Dumplings and drop by teaspoon-fuls on top of meat.
Cover tightly and steam 12 minutes.