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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wipe meat with a damp cloth and flatten with a meat hammer. | 2. Cut into six uniform sized pieces. | 3. Season and on each piece of meat, place a small piece of butter mixed with parsley and onion. | 4. Roll and tie with string. | 5. Melt lard or other fat in a deep skillet and sear rolls until well-browned. | 6. Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so). | 7. Remove meat from pan, strain and skim the juice in the pan. | 8. Stir a little water into the flour to make a smooth paste; mix into the pan juices and season to taste with worcestershire, salt and pepper. | 9. Cut and remove the strings and place meat rolls in gravy to reheat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	2 1/2	lb		1008.669	0.0	224.4005	5.6667
salt	2/3	tablespoon		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
onion	1		peeled minced	64.0	14.944	1.76	0.16
lard	2	tablespoons	fat	230.912	0.0	0.0	25.6
hot water	1/2	cup		0.0	0.0	0.0	0.0
water	3/4	cup		0.0	0.0	0.0	0.0
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
worcestershire sauce				-	-	-	-
salt pepper				1008.669	0.0	224.4005	5.6667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.