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Veal Olive Pie
From Cassell's dictionary of cookery, 1892
Serves 6
Time: 1 to 1.5 hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2154. The excerpt below is the record exactly as published.
Veal Olive Pie. — Take the remains of a di-essed fillet of veal. Cut the meat into thin slices, cover these with pieces of bacon, spread forcemeat upon them, and roll them firmly. Place them in a pie-dish, piling them high in the centre, pour over them a httle gravy made from the bones and trimmings of the veal and thickened with brown thickening. Line the edges of the dish with pastry
Cook this with the app: pantry check, scaling, and the assistant.