Veal and Ham Pie

Name: Veal and Ham Pie
Yield: 6 servings
Ingredients: 2 lbs. of cutlets; 1/2 lb. of boiled ham; 2 tablespoonfuls of minced savory herbs; 1/8 teaspoonful of grated nutmeg; 2 blades of pounded mace; pepper and salt to taste; a strip of lemon peel finely minced; the yolks of 2 hard boiled eggs; 1/2 pint of water; nearly 1/2 pint of good strong gravy; puff-crust

From The century cook book, 1894

Serves 6

Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 28. The excerpt below is the record exactly as published.

Veal and Ham Pie. You need 2 lbs. of cutlets, Yz lb. of boiled ham, 2 tablespoonfuls of minced savory herbs, X teaspoonful of grated nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of lemon peel finely minced, the yolks of 2 hard boiled eggs, ^ pint of water, nearly ^ pint of good strong gravy, puff-crust

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