21. For serving we take the rolls off the tin and place
them on a hot dish.
Lessons on Cooking Meat. — Veal and Ham Pie. 1 1 9
VEAL AND HAM PIE.
Average cost of " Veal and Ham Pie" {about a quart
pie-dish),
INGREDIENTS.
s. d.
ij lb. of fillet of veal (lean) i 6
\ lb. of bacon o 3
2 eggs o 2
1 teaspoonful of chopped parsley j
Salt and pepper / o 2}
fib. of flour )
3 oz. of butter o 3
3 oz. of lard o 2
2 6J
Time reqiiired, about two hours.
Now we will show you how to make a Veal and Ham
Pie.
1. We put three quarters of a pound of flour, three ounces
of butter, and two ounces of lardy on a board.
2. We take a knife and chop up the butter and lard into
the flour, sprinkle over a quarter of a salispoonful of salt,
heap it on the board, and make a well in the centre.
3. We add a large tablespoonful of water, and beat it up
slightly with a knife.
4. We now, slowly and lightly, mix it all with our
fingers, adding more water if necessary, until it be formed
into a stiff paste.
5. We must keep our hands, and the board well floured,
that the paste✪ Sausage Rolls may not stick.
6. We take a rolling-pin, flour it, and roll out the paste,
and fold it in half, turn it round with the rough edges
towards us, roll it again, and fold it as before three times
more ; the last time we should roll it out to the size of the
pie-dish to be used, only a little larger, and to the thickness
of about a qttarter of an inch.
7. We put a small saucepan of water on the fire to boil ;
when the water boils, we should put in two eggs, and let
them boil for ten minutes.
120 National Training School for Cookery.
8. We take one pound and a half of fillet of veal, and a
quarter of a pound of bacon, and cut them up in small pieces
with a sharp knife.
9. When the eggs are sufficiently boiled, we take them
out of the saucepan, tap them all round on a cup, take the
shell off, and put them in a little cold water.
10. We take them out of the water, and carefully cut
them in quarters.
11. We put the veal, bacon, and hard-boiled eggs into the
pie-dish, we also sprinkle over the meat a teaspoonful of
chopped parsley, and a teaspoonful of pepper and salt mixed,
and pour in two tablespoonsful of cold water, or stock.
12. We now take a knife, flour it, and cut a strip of the
paste the width of the edge of the pie dish. We wet the edge
of the pie-dish with cold water, or white of egg, and place
the paste round the edge of the dish, joining it smoothly
together.
13. We now wet the edge of the paste, take the remaining
piece of paste and lay it carefully over the top of the pie,
pressing it down with our thumb all round the edge.
14. We take a knife, flour it, and trim off all the rough
edges of the paste round the edge of the dish.
15. We should make little notches in the edge of the
paste with the back of the knife, pressing the paste firmly
with our thumb to keep it in its proper place.
16. We should make a small hole in the centre of the
paste, to let out the steam, while it -is baking.
17. We can ornament the top of the pie with any remains
of paste according to taste, and if there be any white of egg,
we should brush over the top of the pie.
Page 47 · 3 recipe records on this page
Presented as published in 1891. 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
21. For serving we take the rolls off the tin and place them on a hot dish.
Lessons on Cooking Meat. — Veal and Ham Pie. 1 1 9
VEAL AND HAM PIE.
Average cost of " Veal and Ham Pie" {about a quart pie-dish),
s. d.
ij lb. of fillet of veal (lean) i 6
\ lb. of bacon o 3
2 eggs o 2
1 teaspoonful of chopped parsley j
Salt and pepper / o 2}
fib. of flour )
3 oz. of butter o 3
3 oz. of lard o 2
2 6J
Time reqiiired, about two hours.
Now we will show you how to make a Veal and Ham Pie.
1. We put three quarters of a pound of flour, three ounces of butter, and two ounces of lard on a board.
2. We take a knife and chop up the butter and lard into the flour, sprinkle over a quarter of a saltspoonful of salt, heap it on the board, and make a well in the centre.
3. We add a large tablespoonful of water, and beat it up slightly with a knife.
4. We now, slowly and lightly, mix it all with our fingers, adding more water if necessary, until it be formed into a stiff paste.
5. We must keep our hands, and the board well floured, that the paste may not stick.
6. We take a rolling-pin, flour it, and roll out the paste, and fold it in half, turn it round with the rough edges towards us, roll it again, and fold it as before three times more ; the last time we should roll it out to the size of the pie-dish to be used, only a little larger, and to the thickness of about a quarter of an inch.
7. We put a small saucepan of water on the fire to boil ; when the water boils, we should put in two eggs, and let them boil for ten minutes.
120 National Training School for Cookery.
8. We take one pound and a half of fillet of veal, and a quarter of a pound of bacon, and cut them up in small pieces with a sharp knife.
9. When the eggs are sufficiently boiled, we take them out of the saucepan, tap them all round on a cup, take the shell off, and put them in a little cold water.
10. We take them out of the water, and carefully cut them in quarters.
11. We put the veal, bacon, and hard-boiled eggs into the pie-dish, we also sprinkle over the meat a teaspoonful of chopped parsley, and a teaspoonful of pepper and salt mixed, and pour in two tablespoonsful of cold water, or stock.
12. We now take a knife, flour it, and cut a strip of the paste the width of the edge of the pie dish. We wet the edge of the pie-dish with cold water, or white of egg, and place the paste round the edge of the dish, joining it smoothly together.
13. We now wet the edge of the paste, take the remaining piece of paste and lay it carefully over the top of the pie, pressing it down with our thumb all round the edge.
14. We take a knife, flour it, and trim off all the rough edges of the paste round the edge of the dish.
15. We should make little notches in the edge of the paste with the back of the knife, pressing the paste firmly with our thumb to keep it in its proper place.
16. We should make a small hole in the centre of the
paste, to let out the steam, while it -is baking.
17. We can ornament the top of the pie with any remains of paste according to taste, and if there be any white of egg, we should brush over the top of the pie.
Records on this page
Sausage RollsVeal and Ham PieRabbit Pie