Veal Pie

Ingredients

• One and a half pounds of Neck of Veal
• Half pound of lean Bacon or Pork
• Two hard-boiled Eggs
• A little grated Lemon Peel
• A teaspoonful of chopped Parsley
• one of Sweet Herbs
• Pepper and Salt
• Either Rough Puff or Flaky Paste can be used

Method

1. 1

   Cut the meat and bacon into neat square pieces; mix the parsley, herbs, lemon-peel, pepper, and salt together on a plate, and dip the pieces of meat into these seasonings.

2. 2

   Half fill the pie-dish with veal, then a layer of bacon and one of veal, and so on until all is in the dish; let the last layer be of bacon.

3. 3

   Put a teacupful of water or veal stock into the dish; line the edge with paste, cover the top, and bake for about two hours.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 83. The excerpt below is the record exactly as published.

Veal Pie. Ingredients. One and a half pounds of Neck of Veal. Half pound of lean Bacon or Pork. Two hard-boiled Eggs (these may be left out). A little grated Lemon Peel. A teaspoonful of chopped Parsley, and one of Sweet Herbs. Pepper and Salt. Either Rough Puff or Flaky Paste can be used

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