Veal and Ham Pie
From The thorough good cook, 1895
Serves 4
The best end of a neck of veal cut into chops is recommended for the pie.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 129. The excerpt below is the record exactly as published.
Veal and Ham Fie. Take two pounds of veal cutlets, divide them into small pieces, and season with pepper and salt. Then take a pound of raw or dressed ham, cut it into slices. Lay both alternately in the dish, and put some forcemeat or sausage meat over all, with stewed mushrooms, the yolks of three hard eggs, and a glass of Avate
Cook this with the app: pantry check, scaling, and the assistant.