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Veal and Ham Pie
From The Rural cook book, 1907
Serves 3
Use stock made from veal trimmings for better flavor.
Presented as published in 1907. 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 Rural cook book (1907), page 28. The excerpt below is the record exactly as published.
Veal and Ham Pie.— A pound of veal cutlet cut in small pieces is rolled in flour and browned in hot bacon fat. Cover with boiling water, or, if possible, with stock made from the trimmings of veal and seasoned with sweet herbs, carrot and onion, and simmer for about two hours Put the pieces of veal in a baking dish. Have ready half a cupful of finely chopped cooked ham. Add to it a little of the liquid in which the veal was cooked, and pound smooth in a mortar. Then press through a pur^e sieve, and add the rest of the liquid with such seasoning as may be desired. Pour this over ihe meat in the dish, adding half a pint of oysters and a few bits of butter
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Cook this with the app: pantry check, scaling, and the assistant.