Veal Pie
From Twentieth century home cook book, 1905
Serves 6
Delicious for supper or luncheons, also good for picnics.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 112. The excerpt below is the record exactly as published.
VEAL PIE. Boil a knuckle of veal with little salt until it drops from the bone, then take out all the meat and boil the bone and gristle until the liquor will turn to jelly when cold. Next morning have some sliced hard-boiled eggs and some very small pieces of breakfast bacon. Then take a deep dish and put in a layer of veal, then a layer of the hard-boiled eggs, and a layer of the breakfast bacon, then a layer of the veal, and so on until the dish is full. Then melt the jelly from the liquor, season with pepper and salt and pour all over the pie, then put on a top of puff paste
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