Cassell's dictionary of cookery

Veal Pie with Sausage.— Take some cutlets half an inch thick from the fillet of veal. Season these with pepper, salt, and powdered mace, and fill a dish with alternate layers of the cutlet and of Bologna sausage thinly sliced. The veal will yield sufficient gravy to moisten the pie. Cover with good pastry, and bake in the usual way. This pie is excellent eaten cold. Veal Pie with Sweetbreads.— Take a pound and a half of veal and a sweetbread. Cut the veal into pieces an inch and a half square, and season these as in the previous recipes. Soak the sweetbread for an houi-, throw it into boiling salted water, and boil for a quarter of an hour. Cut it into slices. Butter the piedish, fill it with alternate layers of veal and sweetbread, and lay upon the surface three or four hard-boiled yolks of eggs. Intersperse amongst the pieces of meat, oysters, mushrooms, or forcemeat balls. Pour over the meat a small quantity of gravy made from the bones and trimmings of the veal stewed in cold water till the stock will jelly when cold, and flavoured with lemon, sweet herbs, and ketchup. Have ready some nicely-seasoned gravy to pour into the pie when it is baked. Cover and bake the pie in the usual way. Time to bake the pie, one hour and a haK to two hours. Veal Pies, Raised (small) .— Take the lean part of the best end of a neck of veal, with half its weight in thinly-sliced ham. Divide the meat into pieces an inch square. Put the bones and trimmings of the meat into a saucepan, cover them with water, add flavouring ingredients, and stew the liquor till it is pleasantly flavoured and so strong that it will jelly when cold. Put the veal into a stewpan, cover it with the strained stock, and add half a quarter of a pint of cream and a few muslirooms, if these can be obtained. Let the veal simmer gently for an hour, then let it get cold. Line some small pate moulds. Fill them with the preparation, cover them, and bake till done enough. Serve cold. Time to bake the pies, according to size, say till a skewer will pierce them easily. Veal, Pilau of. — Wash a pound of rice, throw it into boiling water, and boil it quickly for five minutes. Drain it, put it into a stewpan with four ounces of butter, and stir over a brisk fire till the rice is equally and lightly coloured without being at all burnt. Pour over it a pint and a half of stock or water, and let it simmer very gently till the grains are tender. Sprinkle a little curry powder over the rice, and stir it with a fork. Spread a little on a dish. Place upon it a few dressed veal cutlets or a small breast of veal, which has been partially roasted, cut into neat pieces, and stewed in rich gravy. Arrange a few rashers of fried bacon round the veal, cover the meat with rice, brush over with beaten egg, and place it in the oven tiU it is brown and hot throughout. Garnish the dish with forcemeat balls, and serve hot. Time, altogether, twohours and a haH to three hours.