Meat Pie with Veal
From Scientific cooking with scientific methods, 1911
Serves 4
Oysters are a great addition but optional.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 47. The excerpt below is the record exactly as published.
Meat Pie with Veal. Take two or three pounds of veal, lean meat prefer- able. Cut into small pieces and put on in boiling water. When the boiling-point is reached, skim carefully, and cook slowly until the meat is tender. It will take about one hour, and bear in mind that fast cooking will tend to harden the meat. At the end of the hour season with salt and pepper, a teaspoon of grated onion, and one tablespoon of rice (that has been cooked). You will need about three cups of stock; if you have more in your saucepan, boil until you reduce it. Make a crust same as for baking-powder biscuit, except you add one tablespoon more shortening. Roll one-fourth inch thick, and line sides and ends of baking-pan. Turn into pan meat and gravy, and add one pint of cleaned oysters or one cup mushrooms
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