Italian Pie

Ingredients

• two pounds of veal
• five ounces of ham
• half a pint of rich white stock
• a large cup of cream
• a couple of sage-leaves
• a couple of thyme
• a couple of parsley
• pepper (white and cayenne)
• salt

Method

1. 1

   Cut thin slices of veal and season with thyme, parsley, sage, pepper, and salt.

2. 2

   Layer the meat in a pie-dish, add ham slices and forcemeat-balls, and fill with veal, ham, forcemeat-balls, and yolks of hard-boiled eggs.

3. 3

   Pour in half a pint of stock and a large cup of cream before baking.

4. 4

   Cover with puff paste and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 755. The excerpt below is the record exactly as published.

Italian Pie. — Cut thin slices of veal from the fillet, and prepare a careful seasoning of thyme, parsley, a couple of sage-leaves, pepper (white and cayenne), and salt. Cover the ITA ( 334 ) ITA bottom of the pie-dish with the meat, strew the seasoning over, and lay thin slices of ham, previously dressed, upon the top. Distribute forcemeat-balls throughout, and fill up the dish with veal, ham, forcemeat-balls, and the yolks of hard-boiled eggs. Pour in half a pint of rich white stock before baking, and a large cup of cream when the pie is ready for the table. Cover the dish with a puff paste, put an orna- ment in the centre, which can be removed to put in the cream, and bake in a quick oven. Two pounds of veal and five ounces of ham

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