Veal and Ham Pie

Ingredients

• Two pounds of veal
• six ounces of mild ham
• three or four mushrooms
• the yolks of three or four eggs
• two teaspoonfuls of salt
• a teaspoonful of white pepper
• half a teaspoonful of pounded mace
• half a teaspoonful of grated lemon-rind

Method

1. 1

   Cut the veal into slices the size of an oyster-shell and a quarter of an inch thick, and the ham into very thin rashers.

2. 2

   Mix the seasoning and fill the pie-dish with alternate layers of veal and ham, sprinkling seasoning over each layer of veal.

3. 3

   Let ham form the uppermost layer.

4. 4

   If allowed, add yolks of eggs and mushrooms.

5. 5

   Pour a little cold water over the meat, line the edges with pastry, cover with a good crust, and bake in a good oven for about two and a half hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 136. The excerpt below is the record exactly as published.

Veal and Ham Pie. Watercress. * New Potatoes. Hot Toast. Dry Toast. Brown and White Bread and Butter. Gooseberry Fool. Macaroni Pudding. Cheesa - r Marketing. For tlie Day.— Two pounds of Veal from the best end of the neck or the breast, and six ounces of mild Ham cut very thin ; if permitted, three or four Mush¬ rooms will be an improvement to the pie ; new Potatoes ; six ounces of Macaroni ; a pennyworth of Parsley ; three or four fresh Mackerel (April 4th). For To-morrow.— Three or four plump Sheep's Kidneys ; a pennyworth of Radishes. Breakfast. — Mock-Woodcock (March 26th); Corned Beef, bought April 27th. Gooseberry Fool (June 24th) to be taken with Bread and Butter. A YEARS COOKERY. 169 Luncheon. — Hashed Mutton (May 18th) ; Hasty Pudding (March 30th). Dinner. — Mock-Turtle Soup (March 15th). Veal and Ham Pie . — Cut the veal into slices the size of an oyster-shell and a quarter of an inch thick, and the ham into very thin rashers. Mix on a plate two tea-spoonfuls of salt, a tea-spoonful of white pepper, half a tea-spoon¬ ful of pounded mace, and half a tea-spoonful of grated lemon-rind. Fill the pie-dish with alternate layers of veal and ham, and sprinkle a portion of the seasoning over each layer of veal. Let ham form the uppermost layer. If it be allowed, put the yolks of three or four eggs

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