Veal and Ham Pie

Ingredients

• One pound fillet of veal
• Quarter a pound ham or bacon
• Half a teaspoonful salt
• Quarter a teaspoonful pepper
• One hard-boiled egg
• One teaspoonful chopped parsley
• Pinch of herbs
• Grated lemon rind
• About half a gill stock
• Rough puff pastry

Method

1. 1

   Chop the parsley, and mix all the seasonings together.

2. 2

   Cut the bacon in thin slices, remove the rind, then cut into neat pieces.

3. 3

   Wipe the veal, remove the skin, and cut into pieces about two inches in length.

4. 4

   Dip the veal into the seasonings.

5. 5

   Place a layer of veal at the bottom of the pie-dish, then a layer of bacon.

6. 6

   When the dish is half full put in the stock and the slices of hard-boiled egg, then fill the dish with the rest of the bacon and veal.

7. 7

   Cover with the pastry, and bake.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 21. The excerpt below is the record exactly as published.

Veal and Ham Pie* One pound fillet of veal. Quarter a pound ham or bacon. Half a teaspoonful salt. Quarter a teaspoonful pepper. One hard-boiled egg. One teaspoonful chopped parsley. Pinch of herbs. Grated lemon rind. About half a gill stock. Rough puff pastry

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