Veal and Ham Pie

Ingredients

• about two pounds of lean veal
• three-quarters of a pound of ham or bacon
• an ounce of butter
• a gill or half a pint of good stock
• a dessert-spoonful of ketchup
• three hard-boiled eggs
• Prepare a short or puff paste

Method

1. 1

   1.

2. 2

   Prepare veal and ham, cut into pieces.

3. 3

   2.

4. 4

   Line a dish with paste.

5. 5

   3.

6. 6

   Sweat mushrooms and parsley in butter, add stock and ketchup.

7. 7

   4.

8. 8

   Layer veal and ham alternately, finishing with ham and egg.

9. 9

   5.

10. 10

    Cover and bake for 2 hours.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 74. The excerpt below is the record exactly as published.

Veal and Ham Pie. 165 quarter a gill of mushroom-ketchup and half a gill of rich stock. 5. Cover with a good paste, and bake it two hours. Large oysters, blanched, bearded, and laid alternately with the steak, are a great improve- ment, and the liquor in which they are blanched, when reduced, may be used instead of the ketchup or stock. Precautions. — The steak must be tender, or made so by beating. VEAL AND HAM PIE. Ingredients. Veal. Ham. Stock. Mushrooms. Parsley. Ketchup. Eggs. Lemon. 1. Take about two pounds of lean veal, from the breast or fillet, free it from fat, skin, bone, and gristle, and three-quarters of a pound of ham or bacon, cut in thin rashers free from rind and coarse parts. 2. Cutinto convenient pieces. 3. Prepare a short or puff paste and line the dish. 4. Mince finely half-a-dozen button mushrooms and a sprig of parsley. 5. Sweat these in a clean stewpan with an ounce of butter and a little flour. 6. Add a gill or half a pint of good stock, or in default water, and a dessert-spoonful of ketchup. 7. Bring these slowly to the boil and stand it aside. 8. Prepare three hard-boiled eggs

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