nut-freesoy-freefish-freeshellfish-free
Roast Veal Pie
From The household cook book, 1902
Serves 5
Different qualities of flour may require varying amounts of wetting.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 104. The excerpt below is the record exactly as published.
ROAST VEAL PIE — Cut cold roast veal into slices, with the stuffing, and lay them in a deep dish, adding pepper and salt; dredge lightly with flour, and put in the gravy that was left, with a little hot water added to it; a dish that holds 3 pints will require 1 cup of gravy. Cover the top of the pie with a crust made as follows: Crusf. ■ — One pint of flour with 2 teaspoons of baking=powder sifted through it; add a piece of butter as large as f an egg, rubbing it into the flour with the hand. Wet with some sweet milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.