Cassell's dictionary of cookery

hot fat and fry them till they are lightly browned. Drain them, and serve on a neatly-folded napkin garnished with parsley. If preferred, the patties may be baked in a moderate oven instead of being fried. Time to fry the patties, a quarter of an hour. Veal Pie. — Any part of lean veal free from fat and bone may be used for a pie. The loin and the best end of the neck are excellent for the purpose when the bone and the greater part of the fat are removed. Slices from the fillet are very good also. The knuckle, part of the leg, the breast, and the shoulder may also be advantageously used, but they should be partially stewed before being put into the pie, as otherwise they will not be tender. Veal pie may be made plain or rich according to choice. Ham or bacon, forcemeat-balls, hard-boiled eggs, sweetbreads, oysters, mushrooms, truffles, &c., may all be introduced. If ham or bacon has been cured with saltpetre there is a danger that it -will make the veal red, and so spoil the appearance of the pie. On this account dressed ham or bacon is to be preferred, though it isnot so savoury. Veal Pie, Good. — Take a pound and a half of veal cutlets a quarter of an inch thick and free from skin and bone, also half a pound of thin ham. Season the meat with a little salt, pepper, grated nutmeg, grated lemon-rind, and powdered mace, and let the quantity of salt used be regulated by the quality of the ham. Divide the meat into pieces an inch and a half square, put it in layers into a buttered pie-dish, and pour over it half a quarter- of a pint of cold stock or water. Intersperse amongst the pieces of veal the yolks of four hard-boiled eggs and four forcemeat balls, together with four button mushrooms, or a trufile, if these can be had. The pie, however, will be very good without them. Line the edge of a dish with good pastry, cover with the same, trim with a sharp knife, and ornament the pie. Make a hole in the centre that the steam may escape, and bake the pie in a moderate oven. Have ready some nicely-seasoned veal gravy to pour into the pie after it is baked. Serve with cut lemon. For a good pie like this puff paste should be used. Time to bake the pie, two hours. Probable cost, 3s. 6d. Sufficient for a moderate-sized pie. Veal Pie, Good (another way). — Cut a pound and a half of veal cutlet, free from skin and bone, into pieces an inch and a half square, and cut half a pound of thinly-sliced ham intopieces of the same size. FiU a buttered pie-dish. with the veal and ham in alternate layers, and place the yolks of four hard-boiled eggs on the surface. Mince four button mushrooms, one shallot, and a bunch of parsley. Fry these in an ounce of butter for a few minutes, then pour upon the mixture half a pint of stock or water, and add a small piece of brown thickening or a tablespoonful of flour mixed smoothly with a little ketchup. Simmer the gravy, stii-ring well until it boils. Add a table-spoonful of lemon-juice, and strain some of it upon the veal. Bake the pie in a well-heated oven. Pour a little good gravj' into it before serving. Time to bake the pie, an hour and a half to two hours. VEA ( 10o9 ) VEA Probable cost, 3s. 6d. SufBcient for a moderate-sized dish.