Veal and Ham Pie

Ingredients

• 1^ lbs. of veal
• 4 lb. of ham
• £ lb. of pastry
• 2 teaspoonsful of lemon juice
• 2 hard boiled eggs
• 1 tablespoonful of flour
• 1 teaspoonful of salt
• l pepper
• 1 dessertspoonful chopped parsley
• 4 pint cold water

Method

1. 1

   Cut the veal into strips, the ham into small pieces; season and roll the veal.

2. 2

   Half fill the pie dish with veal and ham, sprinkle with parsley and lemon juice, and add pieces of hard boiled eggs.

3. 3

   Fill with remaining meat, sprinkle with parsley and lemon juice, place egg among the meat, and pour in water.

4. 4

   Cover with pastry and bake for about 1.5 hours in a moderately hot oven.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 41. The excerpt below is the record exactly as published.

VEAL AND HAM PIE. INGREDIENTS. 1^ lbs. of veal 4 lb. of ham £ lb. of pastry 2 teaspoonsful of lemon juice 2 hard boiled eggs 1 tablespoonful of flour 1 teaspoonful of salt l pepper 1 dessertspoonful chopped parsley 4 pint cold water

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