Veal, Bride's Pie

Ingredients

• two large calf's feet
• a pound of finely-shred suet
• a pound of apples pared, cored, and minced
• half a pound of picked and dried currants
• half a pound of raisins
• two ounces of mixed candied peel
• a pinch of powdered cinnamon
• one small nutmeg grated
• a glassful of brandy
• a glassful of port
• Line a dish with good pastry

Method

1. 1

   Boil the calf's feet until tender.

2. 2

   Make a mixture with the calf's feet flesh, suet, apples, currants, raisins, candied peel, cinnamon, and nutmeg.

3. 3

   Moisten with brandy and port.

4. 4

   Line a dish with pastry, fill with the mixture, conceal a gold ring, cover with pastry, and bake until done.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2105. The excerpt below is the record exactly as published.

Veal, Bride's Pie of (Scottish dish).— Take two large calf's feet, and boil them till they are quite tender. Make a mixture as for mince pies, with the calf's-feet flesh cut up very small, a pound of finely-shred suet, a pound of apples pared, cored, and minced, half a pound of picked and dried currants, half a pound of raisins, two ounces of mixed candied peel, a jiinch of powdered cinnamon, and one small nutmeg grated. Mix these ingredients thoroughly, and moisten them with a glassful of brandy and a glassful of port. Line a dish with good pastry

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