Veal Olive Pie

Ingredients

• Two pounds veal, without bone
• quarter pound lean ham
• one tablespoon parsley
• one cup bread crumbs
• two teaspoons salt
• one teaspoon butter
• quarter teaspoon white pepper
• two eggs
• one salt spoon paprika
• quarter cup cold water
• some short paste

Method

1. 1

   Cut up veal in thin slices, then into oblong slices.

2. 2

   Chop ham and parsley fine; mix with bread crumbs, melted butter, beaten eggs, and half the seasoning.

3. 3

   Spread over veal pieces and roll them up.

4. 4

   Fill a deep pie dish with rolls, higher in the middle.

5. 5

   Sprinkle remaining seasoning and add water.

6. 6

   Roll out crust larger than the dish, wet edges, and press on.

7. 7

   Trim and scallop edges, make a steam hole, brush with egg, and bake for 10 minutes in a hot oven, then moderate heat for about 1.25 hours.

8. 8

   Fill with boiling water or stock before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 41. The excerpt below is the record exactly as published.

VEAL OLIVE PIE. Two pounds veal, without bone, rind of quarter lemon, quarter pound lean ham, one tablespoon parsley, one cup bread crumbs, two teaspoons salt, one teaspoon butter, quarter tea- spoon white pepper, two eggs, one salt spoon paprika, quarter cup cold water, some short paste

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