Veal Pie

Ingredients

• a pound and a half of veal cutlets
• half a pound of thin ham
• the yolks of four hard-boiled eggs
• four forcemeat balls
• four button mushrooms
• half a quarter of a pint of cold stock or water

Method

1. 1

   Cut veal into pieces, season, and layer in a buttered pie-dish.

2. 2

   Pour over stock, intersperse with egg yolks, forcemeat balls, and mushrooms.

3. 3

   Cover with pastry, trim, and bake in a moderate oven.

4. 4

   Serve with veal gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2157. The excerpt below is the record exactly as published.

Veal Pie. — Any part of lean veal free from fat and bone may be used for a pie. The loin and the best end of the neck are excellent for the purpose when the bone and the greater part of the fat are removed. Slices from the fiUet are very good also. The knuckle, part of the leg, the breast, and the shoulder may also be advantageously used, but they should be partially stewed before being put into the pie, as otherwise they will not be tender. Veal pie may be made plain or rich according to choice. Ham or bacon, forcemeat-balls, hard-boiled eggs, sweetbreads, oysters, mushi-ooms, truffles, &c., may all be introduced. If ham or bacon has been cured with saltpetre there is a danger that it -will make the veal red, and so spoil the appearance of the pie. On this account dressed ham or bacon is to be preferred, though it is- not so savoury. Veal Pie, Good. — Take a pound and a half of veal cutlets a quarter of an inch thick and free from skin and bone, also half a poimd of thin ham. Season the meat with a little salt, pepper, gi-ated nutmeg, grated lemon-rind, and powdered mace, and let the quantity of salt used be regulated by the quality of the ham. Divide the meat into pieces an inch and a half square, put it in layers into a buttered jjie-dish, and pour over it half a quarter- of a pint of cold stock or water. Intersperse amongst the pieces of veal the yolks of four hard-boiled eggs and four forcemeat balls, to- gether with four button mushi-oom

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