Veal Pie (2)

Ingredients

• two large veal cutlets
• half pound of ham
• a quart of broth
• one large onion
• three hard-boiled eggs
• a little sage
• chopped parsley
• pepper
• salt
• cover pie with puff paste

Method

1. 1

   Fry veal cutlets, cut veal and ham into pieces, place in broth until nearly done.

2. 2

   Thicken gravy with butter and flour, add onion, eggs, sage, and parsley.

3. 3

   Arrange in a dish, pour gravy over, cover with paste, and ornament.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 280. The excerpt below is the record exactly as published.

Veal Pie (2). — The following is a good recipe for English ham and veal pie, which was a favorite with many of Dickens' characters : " Fry- two large veal cutlets from a leg of veal ; take half pound of ham ; cut the veal and ham in pieces about two inches square and place them in a saucepan with a quart of broth ; when nearly done pour in a dish and let cool ; thicken the gravy with butter and flour ; slice one large onion, three hard-boiled eggs ; add a little sage and chopped parsley, pepper and salt ; arrange meat and eggs in a dish, and pour gravy over; cover pie with puff paste

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