Veal-and-Ham Pie

Name: Veal-and-Ham Pie
Ingredients: two pounds of lean veal; a cupful of boiled ham; two onions; pepper and salt to taste; two tablespoonfuls of flour

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 40. The excerpt below is the record exactly as published.

veal-and-ham pie in England, and I think I can promise ye a glass of punch of the right flavor." — ^Thackebay ("Pen- dennis"). FOR plain veal-and-ham pie cut two pounds of lean veal into small pieces, cover with cold water, add a cupful of boiled ham, chopped very fine, two onions, minced; pepper and salt to taste ; stew slowly for two hours. At the end of that time thicken the gravy with two tablespoonf uls of flour

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