Veal Olive Pie
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 108. The excerpt below is the record exactly as published.
Veal Olive Pie. — Cut the remains of a dressed fillet of veal into thin slices and cover these with pieces of bacon, spread force-meat upon them and roll them firmly. Place in a pie dish piled high in the middle and intersperse among them about a dozen force-meat balls the size of marbles, the yolks of four hard-boiled eggs, cut into halves, and a few stewed mushrooms. Pour over a good, highly flavoured, thick gravy
Cook this with the app: pantry check, scaling, and the assistant.