Veal-and-Ham Pie

Ingredients

• two pounds of lean veal
• a cupful of boiled ham
• two onions
• pepper to taste
• salt to taste
• two tablespoonfuls of flour
• a tablespoonful of butter
• a crust of biscuit dough

Method

1. 1

   Cut veal into small pieces, cover with cold water, add chopped ham, minced onions, pepper, and salt.

2. 2

   Stew slowly for two hours.

3. 3

   Thicken gravy with flour blended with butter.

4. 4

   Pour into a baking dish, cover with biscuit dough, and bake for twenty minutes in a hot oven.

Nutrition per serving

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, blended 144 with a tablespoonful of butter. Pour into a deep baking dish and cover with a crust of biscuit dough

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