Veal Pie

Ingredients

• 2 pounds of veal
• An onion or two, sliced
• Raw celery, chopped fine
• Potatoes, cut into small cubes
• Boiling water
• Some green vegetable if possible
• Flour
• Salt and pepper

Method

1. 1

   Sear meat with onion and celery, then simmer with potatoes and other vegetables in boiling water until tender.

2. 2

   Thicken with flour, line a baking dish with biscuit dough, fill with mixture, cover, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 6. The excerpt below is the record exactly as published.

VEAL PIE Since veal contains less fat than beef, salt pork or fat bacon is often added to it. Veal contains a large proportion of connective tissue. Consequently, it should be cooked longer and more slowly than beef. For the veal pie, select 2 pounds of one of the tougher cuts and cut it into small pieces. Besides the meat, you will need these ingredients: An onion or two, sliced. Raw celery, chopped fine. Potatoes, cut into small cubes. Boiling water. Some green vegetable if possible; for instance, a few lima beans, or some sliced green pepper or okra. Flour. Salt and pepper

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