English Veal Pie

Ingredients

• Knuckle of veal
• 1 slice onion
• 1 slice carrot
• Bit of bay leaf
• Sprig of parsley
• 12 peppercorns
• 2 teaspoons salt
• ¼ pound lean raw ham
• 4 tablespoons flour
• 4 tablespoons butter
• 2 dozen oysters, hard part removed

Method

1. 1

   Remove meat from bones.

2. 2

   Cover bones with cold water, add vegetables and seasonings, and heat slowly to boiling point.

3. 3

   Add meat, boil 5 minutes, and simmer until meat is tender; remove meat and reduce stock to 2 cups.

4. 4

   Put ham in frying pan, cover with lukewarm water, and let stand 1 hour.

5. 5

   Brown butter, add flour, and when well browned add stock; then add veal and ham, each cut in cubes.

6. 6

   Simmer 20 minutes and add oysters.

7. 7

   Put in serving dish and cover with top made of plain or puff paste.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 123. The excerpt below is the record exactly as published.

ENGLISH VEAL PIE Knuckle of veal Blade of mace 1 slice onion 2 teaspoons salt 1 slice carrot 14 pound lean raw ham Bit of bay leaf 4 tablespoons flour Sprig of parsley 4 tablespoons butter 12 peppercorns 2 dozen oysters, hard part removed

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