Veal and Ham Pie

Name: Veal and Ham Pie
Ingredients: The fillet of veal; water or stock; mixed herbs; pepper; salt; forcemeat balls; some rolled bacon or pieces of ham; hard-boiled eggs

From The book of plain cooking, 1904

Presented as published in 1904. 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

155Calories

13 gProtein

1 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories155 kcal

Protein13 g

Carbohydrates1.1 g

Fiber0 g

Sugars1.1 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.4 g

Cholesterol373 mg

Sodium124 mg

Potassium126 mg

Calcium50 mg

Iron1.2 mg

Magnesium10 mg

Phosphorus172 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A149 mcg

Vitamin E1 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate44 mcg

Choline294 mg

Caffeine0 mg

Water75 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 22. The excerpt below is the record exactly as published.

Veal and Ham Pie The fillet of veal is the best part from which to make a pie. There is no waste. It is much better to partially cook the veal before adding the crust. Cut the veal into pieces as you would for cutlets, and put them in the pie- dish with water or stock to cover them well. Simmer gently in the oven, covering with a dish or plate to prevent the meat browning. Sprinkle some flour, mixed herbs, pepper, and salt ; add forcemeat balls, which should be placed in at the same time as some rolled bacon or pieces of ham and hard-boiled eggs

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