Veal Pie

Ingredients

• 1½ lbs. of veal cutlets
• ½ lb. of thin ham
• four tablespoonfuls of cold stock or water
• the yolks of four hard-boiled eggs
• four force-meat balls
• four button mushrooms

Method

1. 1

   Season the veal with salt, pepper, nutmeg, lemon-rind, and mace.

2. 2

   Cut into 1.5-inch squares and layer in a buttered pie-dish.

3. 3

   Pour over stock or water, intersperse with yolks, force-meat balls, and mushrooms.

4. 4

   Line with pastry, cover, trim, and make a steam hole.

5. 5

   Bake in a moderate oven for 2 hours, serving with seasoned veal gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 449. The excerpt below is the record exactly as published.

Veal Pie VEAL Veal, Roast Veal Pie. — Take lYz lbs. of veal cutlets a quarter of an inch thick and free from skin and bone, also Y> lb. of thin ham. Season the meat with a little salt, pepper, grated nutmeg, grated lemon-rind, and pow- dered mace, and let the quantity of salt used be regulated by the quality of the ham. Divide the meat into pieces an inch and a half square, put it in layers into a buttered pie- dish, and pour over it four table- spoonfuls of cold stock or water. In- tersperse among the pieces of veal the yolks of four hard-boiled eggs and four force-meat balls, together with four button mushrooms

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