Veal and Ham Pie

Ingredients

• 2 lbs. of cutlets
• Yz lb. of boiled ham
• 2 tablespoonfuls of minced savory herbs
• X teaspoonful of grated nutmeg
• 2 blades of pounded mace
• pepper to taste
• salt to taste
• a strip of lemon peel finely minced
• the yolks of 2 hard boiled eggs
• ^ pint of water
• nearly ^ pint of good strong gravy
• puff-crust

Method

1. 1

   Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie dish; sprinkle over these a portion of the herbs, spices, seasoning, lemon peel, and the yolks of the eggs cut in slices; cut the ham very thin, and put a layer of this in.

2. 2

   Proceed in this manner until the dish is full, so arranging it that the ham comes at the top.

3. 3

   Lay a puff-paste on the edge of the dish, and pour in about half a pint of water; cover with crust, ornament it with leaves, brush it over with the yolk of an egg, and bake in a well-heated oven for 1 to 1.5 hours.

4. 4

   When taken out, pour in nearly half a pint of strong gravy through a funnel.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 28. The excerpt below is the record exactly as published.

Veal and Ham Pie. You need 2 lbs. of cutlets, Yz lb. of boiled ham, 2 tablespoonfuls of minced savory herbs, X teaspoonful of grated nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of lemon peel finely minced, the yolks of 2 hard boiled eggs, ^ pint of water, nearly ^ pint of good strong gravy, puff-crust. Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie dish; sprinkle over these a portion of the herbs, spices, seasoning, lemon peel, and the 5'olks of the eggs cut in slices; cut the ham very thin, and put a layer of this in. Proceed in this manner until the dish is full, so arranging it that the ham comes at the top. Lay a puff-paste on the edge of the dish, and pour in about half a pint of water; cover with crust, ornament it with leaves, brush it over with the yolk of an ^gg, and bake in a well-heated oven for i to i}^ hour, or longer, should the pie be very large. When it is taken out of the oven, pour in at the top through a funnel nearly half a pint of strong gravy; this should be made sufficiently good that, when cold, it may cut in a firm jelly. This pie may be very much enriched by adding a few mush- rooms, oysters, or sweet-breads; but it will be found very good without any of the last-named additions. Fricandeau of Veal. You need a piece of the fat side of a leg of veal (about 3 lbs.), lardoons (strips of bacon cut for larding), 2 carrots, 2 large onions, i faggot of savory herbs, 2 blades of pounded mace, 6 whole allspice, 2 bay- leaves, pepper to taste

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