Veal and Ham Pie

Ingredients

• Remove the bones of a breast of veal
• pour in about a gill of gravy
• a sprinkling of ham
• boil two or three eggs quite hard

Method

1. 1

   Remove the bones of a breast of veal, which use for gravy.

2. 2

   Put a layer of veal, pepper, and salt, then a sprinkling of ham.

3. 3

   Add more veal and again ham.

4. 4

   Make force-meat balls or chopped hard-boiled eggs, binding with raw eggs.

5. 5

   Drop into the crevices of the pie.

6. 6

   Cut hard-boiled eggs into four and lay them round the sides and over the top.

7. 7

   Pour in gravy and cover with pastry.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 447. The excerpt below is the record exactly as published.

Veal and Ham Pie. — Remove the bones of a breast of veal, which use for gravy, stewing them long and slowly ; put a layer of veal, pepper and salt, then a sprinkling of ham ; if boiled, cut in slices; if raw, cut a slice in dice, which scald before using ; then more veal, and again ham. Force-meat balls or chopped, hard- boiled eggs, and binding into a paste with raw eggs ; then make into balls, which drop into the crevices of the pie ; boil two or three eggs quite hard, cut each into four, and lay them round the sides and over the top; pour in about a gill of gravy

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