Veal and Ham Pie

Ingredients

• Forcemeat balls
• 1 or 2 eggs
• ham
• veal
• mushrooms
• gravy
• pie crust
• jelly
• onions
• herbs
• lemon peel
• salt
• cayenne
• mace
• parsley
• whites ofeggs

Method

1. 1

   Cut some thin slices off the leg or neck of veal, free them from skin and gristle, lard them well, and season with salt and pepper.

2. 2

   Have some eggs boiled hard and some thin slices of ham: Make some forcemeat balls with fat bacon, the trimmings of the veal, chopped onions, parsley and sweet herbs, grated lemon peel, salt, cayenne and pounded mace.

3. 3

   Pound all in a mortar, and bind with one or two eggs.

4. 4

   Line a pie dish with good paste, and fill it with layers (not too close)—first one of ham, then one of veal, of forcemeat balls, of the eggs (cut in halves), and so on; a few mushrooms may be added; put in some gravy; lastly, a layer of thin bacon; and cover all with tolerably thick crust, glaze.

5. 5

   Bake for about four hours in a moderate oven.

6. 6

   Through the hole in the top insert some good savory jelly—made with ox or calf’s foot, knuckle of veal, and trimming of bacon and ham well flavored with onions, more herbs and lemon peel, and cleared with the whites of eggs.

7. 7

   Leave till quite cold, then it can be cut with a sharp knife into slices.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 39. The excerpt below is the record exactly as published.

Veal and Ham Pie—lIngredients—Forcemeat balls, 1 or 2 eggs, ham and veal, mushrooms, gravy, pie crust, jelly, onions, herbs, lemon peel, salt, cayenne, mace, parsley, whites ofeggs

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