Veal and Ham Pie
From The household cook book, 1902
Serves 3
When cold, it should be a firm jelly inside.
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 103. The excerpt below is the record exactly as published.
VEAL=AND=HAM PIE — Cut the veal into very small pieces and put a layer on the bottom of a pudding^dish; sprinkle over it a sea- soning of salt, pepper and powdered herbs (sage, thyme, summer savory, etc.), then lay on thin slices of cold boiled ham, fat and lean together, then another layer of veal, and so proceed to fill the dish; pour in enough cold stock or water to cover the meat, having sliced ham on the top; cover the top with a thick puff paste
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