Veal and Oyster Pie
From The new practical housekeeping, 1890
Serves 2
The crust can be made with minced suet or lard and flour.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 374. The excerpt below is the record exactly as published.
Veal and Oyster Pie procure a pound flank or neck of veal,, cut in small pieces and stew until tender in just enough water to cover. Chop an onion with a little parsley and add with the pork also cut up, salt and pepper and last a spoonful of thickening and a cup milk. Take from fire and turn it into a shallow pan that will hold one and one-half or two quarts. Then scatter a cup ovsters and their liquor over the top, sprinkle a little more pepper ana a dust of flour
Cook this with the app: pantry check, scaling, and the assistant.