Veal and Ham Pie

Ingredients

• 2 pounds of lean veal
• a little pepper
• a little salt
• a pinch of grated lemon-rind
• another of powdered mace
• another of minced savoury herbs
• two or three slices of ham or streaky bacon
• the yolks of three eggs boiled hard
• a pint of stock
• good pastry

Method

1. 1

   Cut veal into small pieces and layer in a pie-dish.

2. 2

   Sprinkle with pepper, salt, lemon-rind, mace, and herbs.

3. 3

   Add layers of ham or bacon.

4. 4

   Add sliced yolks of hard-boiled eggs.

5. 5

   Pour stock over the meat.

6. 6

   Line edges with pastry, cover, ornament, brush with egg yolk, and bake in a hot oven.

7. 7

   Pour boiling gravy into the pie before serving.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 46. The excerpt below is the record exactly as published.

eal and. Ham Pie. — Take to 2 pounds of lean veal. Cut into small pieces. Put a layer at the bottom of a pie-dish, and sprinkle upon the meat a little pepper and salt, a pinch of grated lemon-rind, another of powdered mace, and another of minced savoury herbs. Lay upon these two or three slices of ham or streaky bacon, and repeat the 62 ENGLISH AND FRENCH COOKERY. alternate layers nntil the dish is full with ham at the top. The yolks of three eggs boiled hard and cut into slices may be added. Pour i a pint of stock on the meat. Line the edges of the dish with good pastry, cover with the same, ornament the surface, brush it over with yolk of egg, and bake in a well-heated oven. When done, pour a little boiling gravy into the pie, and serve. Knuckle of Boiled. Veal. — Put a knuckle into a stewpan, cover with cold water, boil, then simmer gently and skim frequently for 21 to 31 hours, or till the gristle is quite tender, but not till the flesh will leave the bone. Plain melted butter or parsley and butter may be both poured over and served with it. Bacon and greens or mashed turnips and potatoes are usually eaten with knuckle of veal, and the dish should be garnished with parsley, lemon-rind, and forcemeat balls. Roast Loin of Veal. — Place a piece of buttered paper round the lean part of the loin, and cover the kidney entirely with its fat. Hang the veal close to a good fire. After 20 minutes draw it back a little, and roast gently, basting frequently until done. Half an hour before it is taken up remove the paper, dredge a little flour on the veal, and sprinkle over it the strained juice of a lemon and a little salt

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