Veal or Beef Pie

Ingredients

• Either use fresh meat boiled and cut up
• or left-over pieces from roasts
• put in pan lined with rich puff paste
• dot over with butter

Method

1. 1

   Cut in small pieces and put in pan lined with rich puff paste.

2. 2

   Cut pastry in strips and flour and lay in alternate layers with the meat.

3. 3

   When all is used, pour over either the water the meat has been cooked in, seasoned highly with some of the gravy left from the roast; cover with the top pastry and bake slowly.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 10. The excerpt below is the record exactly as published.

VEAL OR BEEF PIE. Either use fresh meat boiled and cut up or left-over pieces from roasts. Cut in small pieces and put in pan lined with rich puff paste. Cut pastry in strips and flour and lay in alternate layers with the meat. Dot over with butter

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