Veal Pie
From The new practical housekeeping, 1890
Serves 6
For a Veal and Ham Pie.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 374. The excerpt below is the record exactly as published.
Veal Pie. — Cut two pounds cutlets into square pieces, and sea* son with pepper, salt, and pounded mace ; put in apuading dish with two tablespoons minced savory herbs sprinkled over, and one or two slices of lean bacon or ham placed on top ; if possible this should be previously cooked, as undressed bacon makes the veal red, and spoils its appearance. Pour in a little water, cover with crust, ornament as fancied ; brush over with yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.