Veal Pie

Ingredients

• a breast of veal
• a tablespoonful of salt
• bits of butter the size of a hickory nut
• dredge wheat flour over until it looks white
• bake one hour in a quick oven

Method

1. 1

   Cut a breast of veal small and put it in a stewpan with hot water to cover it; add salt and set it over the fire.

2. 2

   Remove scum as it rises.

3. 3

   When the meat is tender, cool it and remove bones.

4. 4

   Butter a basin, line with pie paste, fill with meat, add butter, pepper, and flour, then fill with boiling water.

5. 5

   Roll a cover for the top, cut slits, and bake for one hour.

As published

This recipe was extracted from The housekeeper's companion (1883), page 97. The excerpt below is the record exactly as published.

Veal Pie. — Cut a breast of veal small and put it in a stew- pan, with hot water to cover it; add to it a tablespoonful of salt and set it over the fire; take off the scum as it rises; when the meat is tender, turn it into a dish to cool; take out all the small bones, butter a tin or earthen basin or pudding-pan, line it with a pie paste (see clam pie), lay some of the parboiled meat in to half fill it, put bits of butter the size of a hickory nut all over the meat, shake pepper over, dredge wheat flour over until it looks white; then fill it nearly to the top with some of the water in which the meat was boiled, roll a cover for the top of the crust, puff paste it, giving it two or three turns, and roll it to nearly half an inch thickness; cut a slit in the centre and make several small incisions on either side of it; lay some skewers across the pie, put the crust on, trim the edges neatly with a knife, bake one hour in a quick oven

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