Veal and Ham Pie

Ingredients

• If lb. lean veal
• about f lb. rate or cooked ham
• 2 hard-boiled eggs
• a couple of rashers of streaky bacon
• chopped parsley
• 4 teaspoonful grated lemon-rind
• a grate of nutmeg
• about half a gill of stock or water
• about 1 lb. of puff -paste
• 1 fresh egg

Method

1. 1

   Free the veal from skin and sinews, cut it into thin slices, cut the ham in a similar fashion.

2. 2

   Arrange the veal, ham, and bacon in layers in a pie-dish; cover each layer with slices of hard-boiled egg, sprinkle with seasoning, add stock or water.

3. 3

   Line the edge of the pie-dish with paste, brush with beaten egg, cover with more paste, trim edges, make a hole in the center, brush with egg, decorate with paste shapes, and bake in a moderate oven for 1.5 to 1.75 hours.

4. 4

   Serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 253. The excerpt below is the record exactly as published.

Veal and Ham JPie. — to If lb. lean veal ( fillet or cushion part is best for this purpose ), about f lb. rate or cooked ham, 2 hard-boiled eggs, a couple of rashers of streaky bacon, chopped parsley, 4 teaspoonful grated lemon-rind, salt and pepper, a grate of nutmeg , stock or water, about 1 lb. of puff -paste, 1 fresh egg. Free the veal from skin and sinews, cut it into thin slices, cut the ham in a similar fashion. Eange the veal, ham, and bacon, in layers in a pie-dish ; cover each layer with a few slices of hard-boiled egg, and sprinkle each layer with a little seasoning, salt, pepper, lemon- rind and chopped parsley — one teaspoonful of salt and a quarter teaspoonful of pepper in all should be used — add a pinch of- nufmeg at the last. Put in about half a gill of stock or water

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