Veal and Ham Pie

Ingredients

• Two pounds veal cutlets
• half pound of boiled ham
• two tablespoonfuls of minced or dried herbs
• two blades of pounded mace
• half pint of water
• nearly half pint of good, strong gravy
• Pie crust

Method

1. 1

   Cut the veal into nice square pieces, put a layer into bottom of pie dish, sprinkle over these a portion of the herbs, spices, seasoning and the yolks of eggs cut in slices; cut ham very thin and put layer of this in.

2. 2

   Proceed in this manner until dish is full, so arranging that ham comes on top.

3. 3

   Lay paste on edge of dish, pour in water, cover with crust.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 40. The excerpt below is the record exactly as published.

VEAL AND HAM PIE. Two pounds veal cutlets, half pound of boiled ham, two tablespoonfuls of minced or dried herbs, two blades of pounded mace, pepper and salt to taste, yolks of two hard-boiled eggs, half pint of water, nearly half pint of good, strong gravy. Pie crust

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