Veal and Ham Pie
From A second Dudley book of cookery and other recipes, 1914
Hard-boiled eggs can be added to the filling.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1205Calories
123 gProtein
42 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1205 kcal
Protein123 g
Carbohydrates42 g
Fiber5.3 g
Sugars10 g
Total Fat59 g
Saturated Fat22 g
Monounsaturated Fat23 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol937 mg
Sodium2220 mg
Potassium2507 mg
Calcium207 mg
Iron9.7 mg
Magnesium162 mg
Phosphorus1468 mg
Zinc19 mg
Copper1.4 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C14 mg
Vitamin A242 mcg
Vitamin E2.9 mg
Vitamin K4.7 mcg
Vitamin B62.5 mg
Vitamin B127.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.7 mg
Niacin (B3)42 mg
Folate202 mcg
Choline491 mg
Caffeine0 mg
Water917 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 47. The excerpt below is the record exactly as published.
VEAL AND HAM PIE r 1 1AKE one pound of fillet of veal and cut it into thin slices ; season with pepper and salt, the yolks of three hard-boiled eggs chopped, two or three chopped mushrooms, one onion and a little parsley. Line a deep dish with thin slices of ham or streaky bacon ; then place a layer of the veal and then a layer of the chopped egg, parsley, etc., until the dish is full, and a cupful of very good light stock or gravy. When the dish is full, cover the top over with thin slices of ham or bacon and cover with a short rich pastry
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