Veal and Ham Pie (Pate de Veau et de Janbon)
From Cookery for every household, 1914
Serves 2
Time to cook: not specified. Serves not specified.
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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 545. The excerpt below is the record exactly as published.
Veal and Ham Pie (Patd de Veau et de Janbon) 1463. Rabbit Pie 1 rabbit. 4 to 6 oz. ham or bacon. 1 dessert-sp. chopped parsley. 1 table-sp. flour. 1 table-sp. dripping or butter. (PSt6 de Lapin) Grated lemon rind. Hard-boiled egg. Salt, pepper. A little stock. Rough-puff or flaky pastry. 1 lb. fillet of veal. 4 to 6 oz. ham. 1 hard-boiled egg. Salt, pepper. 1 dessert-sp. chopped parsley. A little grated lemon rind. 1 gill stock. Lemon juice
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