Veal Cutlet Pie

Ingredients

• i yz lbs. Veal Cutlet
• %. lb. Ham or Bacon
• 1 tablespoonful finely chopped Parsley
• the grated rind of half a Lemon
• 1 teaspoonful of Salt
• y2 teaspoonful of White Pepper
• 2 hard-boiled Eggs
• add one gill of cold water

Method

1. 1

   Cut the veal into small pieces, and likewise the bacon.

2. 2

   Mix the parsley, lemon rind, salt, and pepper on a plate, and dip each piece of veal in; then arrange a layer of veal and then of bacon in a pie dish.

3. 3

   Divide each egg into eight pieces and put these at intervals in the dish; add one gill of cold water.

4. 4

   Put the bone from cutlet on to boil in half a pint cold water with a bay leaf and a blade of mace; reduce to one half, and pour in pie dish when taken out of the oven.

5. 5

   For the crust use rough puff pastry.

6. 6

   Note that the oven be hot when the pie goes in, then bake it for an hour and a half, giving it a gradually decreasing heat; place the dish on grid shelf first under the hot plate, and put it on the top of the hot plate to finish, with a buttered paper over the crust.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 21. The excerpt below is the record exactly as published.

i yz lbs. Veal Cutlet, %. lb. Ham or Bacon, 1 tablespoonful finely chopped Parsley, the grated rind of half a Lemon, 1 teaspoonful of Salt, y2 teaspoonful of White Pepper, 2 hard-boiled Eggs. METHOD. — Cut the veal into small pieces, and like- wise the bacon. Mix the parsley, lemon rind, salt, and pepper on a plate, and dip each piece of veal in ; then arrange a layer of veal and then of bacon in a pie dish. Divide each egg into eight pieces and put these at intervals in the dish; add one gill of cold water

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