Veal and Ham Pie

Ingredients

• 1½ lbs. veal cutlet
• ½ lb. ham or bacon
• 1 tablespoonful finely chopped parsley
• the grated rind of half a lemon
• 1 teaspoonful of salt
• ½ teaspoonful of white pepper
• 2 hard-boiled eggs

Method

1. 1

   Cut veal and bacon into small pieces.

2. 2

   Mix parsley, lemon rind, salt, and pepper on a plate, dip veal pieces in it.

3. 3

   Arrange layers of veal and bacon in a pie dish, adding egg pieces at intervals.

4. 4

   Pour in one gill of cold water.

5. 5

   Boil the bone from cutlet in half a pint of cold water with a bay leaf and mace; reduce to half and pour into pie dish after baking.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 54. The excerpt below is the record exactly as published.

Veal and Ham Pie.— ij lbs. veal cutlet, J lb. ham or bacon, 1 tablespoonful finely chopped parsley, the grated rind of half a lemon, 1 teaspoonful of salt, J teaspoonful of white pepper, 2 hard-boiled eggs

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