Cassell's dictionary of cookery

Veal Pie, Solid.— Put a piece of the knuckle of veal into a stewpan, cover with water, let it boil up, then simmer till it is quite tender. Let it get cold, then divide it into small pieces. Butter a plain round or oval shape, and cover the bottom with the yolks and whites of hard-boiled eggs neatly arranged. Place over these some pieces of the meat and gristle, with a seasoning of salt, pepper, pounded mace, and grated lemon-rind. Pour in a little of the gravy in which the meat was boiled, and which ought to form a strong jelly, and fill the dish with the meat, hard-boiled eggs, and sliced beetroot, so arranged that the colours will contrast prettily. Pour in as much gravy as will cover the ingredients, and bake the pie in a well-heated oven. When quite cold, turn it out. It ought to have a glazed appearance. Time to bake, twenty minutes. Veal Pie, Superlative.— Butter a dish, and fill it with alternate layers of lean veal cut into neat pieces and seasoned with pepper, salt, and pounded mace, thin ham sliced, sweetbread, and chopped truffles. Place little pieces of butter here and there in the pie. Cover the dish, with rich pastiy, and bake till done enough. After the pie is taken from the oven, pour into it through the hole in the centre some gravy made of some strong, highly-seasoned veal stock mixed with a glassful of champagne. Veal Pie with Oysters.— Take a pound and a half of veal cutlet half an inch thick. Flatten the meat with a cutlet-bat, sprinkle over it a seasoning of pepper, salt, and grated nutmeg, and cut it into neat pieces. Spread upon these a thin covering of lean ham minced and pounded, and roll them up. Place them at the bottom of a pie-dish, and put a layer of oysters upon them. Repeat until the dish is full. Stew the bones and tiimmings of the veal in stock or water, thicken the liquor with flour and butter, and add the oyster liquor. Pour the strained gravy over the meat, and keep back a portion to jaut into the pie when it is baked. Cover the pie with pastry, and bake in the usual way. Time to bake the pie, an hour- and a half to two hours. Veal Pie with Pork.— Take equal quantities of veal and pork in slices half an inch thick, cut the meat into neat pieces, and season these with pepper, salt, and pounded mace. Boil two onions, mince them finely, and mix with them a tea-spoonful of chopped parsley and another of shred sage. Fill the dish with alternate layers of veal and porlv, and sprinkle a little of the savoury mixture over each layer. Pour half a tea-cupful of veal stock or water over the meat, cover with pastry, and bake in the usual way. Time to bake the pie, an hornand a half to two hours. Veal Pie with Potatoes (Cold Meat Cookery). — Cut some cold dressed veal into small neat pieces, and slice double the quan- VEA ( 1060 ; VEA tity of small cold boiled potatoes. Butter a pie-disli, and fiU it with alternate layers of cold meat and sliced potatoes. Season each layer with pepper and salt, grated nutmeg, and grated lemon-rind, and lay Uttle pieces of hutter here and there upon it. Cover the meat with good pastry, and bake in a weil-heated oven. When the pastry is done enough, the pie will be ready for serving.