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Veal Pie
From The economical cook book, 1905
Serves 4
Use lower end of the neck or chops from the loin or leg.
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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium0.3 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 29. The excerpt below is the record exactly as published.
Veal Pie. For this purpose, the lower end of the neck, cr chops cut from the loin or leg may be used ; season the pieces of meat with pepper and salt; dust them with flour, have some butter and lard mixed, make it hot over the fire, lay in the meat, brown on both sides, add half a teacup of water, and let the meat simmer for fifteen or twenty minutes ; take it out to cool ; prepare a crust, line a deep dish (one that has a flat edge b the best), lay in the veal with strips of pickled pork
Cook this with the app: pantry check, scaling, and the assistant.