Veal and Ham Pie

Ingredients

• Veal cutlets, 2 pounds
• Boiled ham, y2 pound
• Savory herbs, 2 tablespoons
• Egg yolks, 2
• Water, 1 pint
• Mace, 14 teaspoon
• Pepper and salt
• Nutmeg, 14 teaspoon
• Lemon peel

Method

1. 1

   Cut the cutlets into small pieces, lay them on the bottom of a deep pie dish, sprinkle over seasoning, grated lemon peel and yolks of hard boiled eggs cut in slices.

2. 2

   Cut the ham very thin and put in a layer.

3. 3

   Proceed till dish is full, with the ham on top.

4. 4

   Lay an edge of puff paste on rim of dish and pour in the water, cover with crust of puff paste, ornament with leaves of pastry, brush with yolk of egg and bake l1/^ hours.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 97. The excerpt below is the record exactly as published.

VEAL AND HAM PIE. Veal cutlets, 2 pounds. Mace, 14 teaspoon. Boiled ham, y2 pound. Pepper and salt. Savory herbs, 2 tablespoons. Lemon peel. Nutmeg, 14 teaspoon. Egg yolks, 2. Water, 1 pint

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