Veal Pie

Ingredients

• Cat a breast of veal small
• with hot water to cover it
• a tablespoonful of salt
• bits of butter the size of a hickory nut
• dredge wheat flour
• bake one hour in a quick oven

Method

1. 1

   Cut veal and boil in water with salt.

2. 2

   Remove bones and cool.

3. 3

   Line a basin with pie paste, fill with meat, butter, pepper, and flour.

4. 4

   Cover with puff paste, cut slits, and bake.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 27. The excerpt below is the record exactly as published.

a tablespoonful of salt and a teaspoonful of pepper for each pound of meat; rub each chop over with this, then dip them, first into beaten egg, then into rolled crackers as much as they will take up; then finish by frying in hot lard or beef drippings; or broil them. For the broil have some sweet batter on a steak dish; broil the chops until well done, over a bright clear fire of coals; (let them do gently that they may be well done,) then take them on to the batter, tarn them carefully onoe or twice in 60 Mother's Cook Boon- it, and serve. Or dip the chops into a batter, made of one egg beaten with half a teaenp of milk and as much wheat floor as may be necessary. Or simply dip the chops with- out parboiling into wheat floor; make some lard or beef fat hot in a frying-pan; lay the chops in, and when one side is a fine delicate brown, torn the other. When all are done, take them up, put a very little hot water into the pan, then pnt it in the dish with the chops. Or make a flour gravy thus: After frying them as last directed, add a table spoonful more of fat to that in the pan, let it become boiling hot; make a thin batter, of a small tablespoonfnl of wheat flour and cold water; add a little more salt and pepper to the gravy, then gradually stir in the batter; stir it until it is cooked and a nice brown; then put it over the meat, or in the dish with it; if it is thicker than ia liked, add a little boiling water. VEAL CUTLETS. Two or three pounds of veal outlets, egg and bread- crumbs, two tablespoonfuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg. Cut the outlets about three-quarters of an inch in thick- ness, flatten them, and brush them over with the yolk of an egg; dip them into bread crumbs and minced herbs, season with pepper and salt and grated nutmeg, and fold each cut- let in a piece of buttered paper. Broil them, and send them to table with melted butter or a good gravy. STUFFED FILLET OF VEAL WITH BACON. Take out the bone from the meat, and pin into a round with skewers. Bind securely with soft tapes. Fill the cavity left by the bone witha force-meat of crumbs, chopped pork, thyme, and parsley, seasoned with pepper, salt, nut- Mother's Cook Book. 61 meg and a pinch of lemon-peel. Cover the top of the fillet with thin slices of cold cooked, fat bacon or salt pork, tying them in place with twines crossing the meat in all directions. Pnt into a pot with two cups of boiling water, and cook slowly and steadily two hours. Then take from the pot and put into a dripping-pan. Undo the strings and tapes. Brush the meat all over with raw egg, sift rolled cracker thickly over it, and set in the oven for half an hour, bast- ing often with gravy from the pot. When it is well browned, lay upon a hot dish with the pork about it Strain and thicken the gravy, and serve in a boat. If your fillet be large, cook twice as long in the pot. The time given above is for one weighing five pounds. VEAL CAKE (a Convenient Dish for a Picnic). A few slices of cold roast veal, a few slices of cold ham, two hard boiled eggs, two tablespoonfuls of minced parsley, a little pepper, good gravy, or stock No. 109. Cut off all the brown outside from the veaL and oat the eggs into slices. Procure a pretty mold; lay veal, ham, eggs, aud parsley in layers, with a little pepper between each, and when the mold is full, get some strong stock, and fill up the shape. Bake for one half-hour, and when cold, turn it out. . * * VEAL PIB. Cat a breast of veal small, and pat it In a stewpan, with hot water to cover it; add to it a tablespoonfal 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, batter a tin or earthen basin or pudding-pan, line it with a pie paste, 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 floor 62 Motheb'b Oook Book. 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 center, and make several small incisions on either Bide of it; lay some skewers across the pie, put the crust on, trim the edges neatly with a knife; bake one hoar in a quick oven

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