Another Veal and Ham Pie

Ingredients

• thick part of breast of veal
• thin sprinkling of ham
• boil two or three eggs quite hard
• pour in about a gill of gravy

Method

1. 1

   Layer veal and ham in a pie, adding force-meat balls if desired.

2. 2

   Place hard-boiled egg pieces around the sides and top, pour in gravy, and cover as with Windsor pie.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 22. The excerpt below is the record exactly as published.

thick part of breast of veal, remoying all the bones, which put on for grayy, stewing them long and slowly; put a layer of yeal, pepper and salt, then a thin sprinkling of ham; if boiled, cut in slices; if raw, cut a slice in dice, which scald before using, then more yeal and again ham. If force-meat balls are liked, make some force-meat as for Windsor pie, using if you prefer it chopped hard-boiled eggs in place of chopped meab, and binding into a paste with a raw ^gg ; then make into balls, which drop into the creyices of the pie ; boil two or three eggs quite hard, cut each in four and lay them round the sides and oyer the top, pour in about a gill of grayy

Cook this with the app: pantry check, scaling, and the assistant.