VEAL PIE. — Take some of the
middle, or scrag, of a small neck ; sea-
son it ; and either put to it, or not, a
few slices of lean bacon or ham. If it
is wanted of a high relish, add mace,
cayenne, and nutmeg, to the salt and
pepper ; and also forcemeat and eggs ;
and if you choose, add truffles, morels,
mushrooms, sweet-breads, cut into
small bits, and cocks’combs blanched✪ Veal Pie,
if liked. Have a rich gravy ready, to
pour in after baking. — It will be very
good without any of the latter additions.
VEAL PIE, Common. — Cut a
breast of veal into pieces ; season with
pepper and salt, and lay them in the
dish. Boil hard six or eight yolks of
eggs, and put them into different places
in the pie ; pour in as much water✪ Veal Pie, Common as
will nearly fill the dish ; put on the lid,
and bake. — Lamb Pie may be done the
same way.
VEAL PIE, a Rich. — Cut steaks
from a neck or breast of veal ; season
them with pepper, salt, nutmeg, and
very little clove in powder. Slice two
sweetbreads, and season them in the
same manner. Lay a puff paste on the
ledge of the dish ; then put the meat,
yolks of hard eggs, the sweetbreads, and
some oysters up to the top of the dish.
Lay over the whole some very thin
slices of ham, and fill up the dish with
water, cover, and when it is taken out
of the oven, pour in at the top, through
a funnel, a few spoonfuls of good veal
gravy, and some cream✪ Veal Pie, a Rich to fill up ; but
first boil it up with a teaspoonful of
flour. Truffles, &c., if approved.
VEAL, or Chicken and Parsley
Pie. — Cut some slices from the leg
or neck of veal ; if the leg, from about
the knuckle. Season them with salt ;
scald some parsley that is picked from
the stems, and squeeze it dry ; cut a
little, and lay it at the bottom of the
dish ; then put the meat, and so on, in
layers. Fill the dish with new milk, but
not so high as to touch the crust. Cover
it ; and when baked, pour out a little of
the milk, and put in half a pint of good
scalded cream✪ Veal or Chicken and Parsley Pie.
Chicken may be cut up skinned, and
made in the same way.
VEAL SAUSAGES. Chop
equal quantities of lean veal and fat
bacon, a handful of sage, a little salt,
pepper, and a few anchovies✪ Veal Sausages. Beat all
in a mortar ; and when used, roll and
fry it, and serve with fried sippets, or on
stewed vegetables, or on white collops.
VEAL, Shoulder of. — Cut off
the knuckle for a stew or gravy. Roast
the other part with stuffing ; you may
lard it. Serve with melted butter.
The blade-bone, with a good deal of
meat left on, eats extremely well with
mushroom or oyster-sauce, or mush-
room ketchup in butter.
VEAL STOCK.— Boil, in two
quarts of water, for four hours, 4 lbs.
of veal ; knuckle, neck, or breast ; the
weight of meat to be reckoned without
the bones ; put into the saucepan an
onion and a carrot, with a tea-spoonful
of salt ; strain, and take the fat off when
cold.
VEAL, to Mince. — Cut cold veal
as fine as possible, but do not chop it.
— Put to it a very little lemon-peel shred,
two grates of nutmeg, some salt, and
four or five spoonfuls of either a little
weak broth, milk, or water ; simmer
tnese gently with the meat, but take
care not to let it boil ; and add a bit of
butter rubbed in flour. Put sippets of
thin toasted bread, cut into a three-
cornered shape, round the dish. Poach-
ed eggs may be served with it.
VEAL, to Pot. Cold fillet
makes the finest potted veal; or you
may do it as follows : — ✪ Veal Stock
Consult me
1902Page 512 · 8 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
VEAL PIE. — Take some of the middle, or scrag, of a small neck ; season it ; and either put to it, or not, a few slices of lean bacon or ham. If it is wanted of a high relish, add mace, cayenne, and nutmeg, to the salt and pepper ; and also forcemeat and eggs ; and if you choose, add truffles, morels, mushrooms, sweet-breads, cut into small bits, and cocks’combs blanched, if liked. Have a rich gravy ready, to pour in after baking. — It will be very good without any of the latter additions.
VEAL PIE, Common. — Cut a breast of veal into pieces ; season with pepper and salt, and lay them in the dish. Boil hard six or eight yolks of eggs, and put them into different places in the pie ; pour in as much water as will nearly fill the dish ; put on the lid, and bake. — Lamb Pie may be done the same way.
VEAL PIE, a Rich. — Cut steaks from a neck or breast of veal ; season them with pepper, salt, nutmeg, and very little clove in powder. Slice two sweetbreads, and season them in the same manner. Lay a puff paste on the ledge of the dish ; then put the meat, yolks of hard eggs, the sweetbreads, and some oysters up to the top of the dish. Lay over the whole some very thin slices of ham, and fill up the dish with water, cover, and when it is taken out of the oven, pour in at the top, through a funnel, a few spoonfuls of good veal gravy, and some cream to fill up ; but first boil it up with a teaspoonful of flour. Truffles, &c., if approved.
VEAL, or Chicken and Parsley Pie. — Cut some slices from the leg or neck of veal ; if the leg, from about the knuckle. Season them with salt ; scald some parsley that is picked from the stems, and squeeze it dry ; cut a little, and lay it at the bottom of the dish ; then put the meat, and so on, in layers. Fill the dish with new milk, but not so high as to touch the crust. Cover it ; and when baked, pour out a little of the milk, and put in half a pint of good scalded cream.
Chicken may be cut up skinned, and made in the same way.
VEAL SAUSAGES. Chop
equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper, and a few anchovies. Beat all in a mortar ; and when used, roll and fry it, and serve with fried sippets, or on stewed vegetables, or on white collops.
VEAL, Shoulder of. — Cut off the knuckle for a stew or gravy. Roast the other part with stuffing ; you may lard it. Serve with melted butter.
The blade-bone, with a good deal of meat left on, eats extremely well with mushroom or oyster-sauce, or mushroom ketchup in butter.
VEAL STOCK.— Boil, in two quarts of water, for four hours, 4 lbs. of veal ; knuckle, neck, or breast ; the weight of meat to be reckoned without the bones ; put into the saucepan an onion and a carrot, with a tea-spoonful of salt ; strain, and take the fat off when cold.
VEAL, to Mince. — Cut cold veal as fine as possible, but do not chop it. — Put to it a very little lemon-peel shred, two grates of nutmeg, some salt, and four or five spoonfuls of either a little weak broth, milk, or water ; simmer tnese gently with the meat, but take care not to let it boil ; and add a bit of butter rubbed in flour. Put sippets of thin toasted bread, cut into a threecornered shape, round the dish. Poached eggs may be served with it.
VEAL, to Pot. Cold fillet
makes the finest potted veal; or you may do it as follows : —
Records on this page
Veal PieVeal Pie, CommonVeal Pie, a RichVeal or Chicken and Parsley PieVeal SausagesVeal StockVeal to MinceVeal to Pot