Veal Pie, a Rich

Ingredients

• steaks from a neck or breast of veal
• pepper, salt, nutmeg, and very little clove in powder
• two sweetbreads
• puff paste
• some oysters
• water
• good veal gravy
• cream

Method

1. 1

   Season veal steaks and sweetbreads.

2. 2

   Lay puff paste on the dish's ledge, then put the meat, yolks of hard eggs, sweetbreads, and oysters up to the top.

3. 3

   Lay thin slices of ham over the whole and fill the dish with water.

4. 4

   Cover and when taken out of the oven, pour in a few spoonfuls of good veal gravy and cream, boiled with a teaspoonful of flour.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 512. The excerpt below is the record exactly as published.

VEAL PIE, a Rich. — Cut steaks from a neck or breast of veal ; season them with pepper, salt, nutmeg, and very little clove in powder. Slice two sweetbreads, and season them in the same manner. Lay a puff paste on the ledge of the dish ; then put the meat, yolks of hard eggs, the sweetbreads, and some oysters up to the top of the dish. Lay over the whole some very thin slices of ham, and fill up the dish with water, cover, and when it is taken out of the oven, pour in at the top, through a funnel, a few spoonfuls of good veal gravy, and some cream

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