Veal Pie

Ingredients

• Two pounds fillet of veal
• five ounces of bread crumb
• three ounces of suet
• one tea-spoonful chopped parsley
• one tea-spoonful dried herbs
• two eggs
• two ounces lean ham
• one tea-spoonful of salt
• one half tea-spoonful of pepper
• one gi*aiii cayenne
• one half pint of stock

Method

1. 1

   Chop suet and parsley finely.

2. 2

   Mix bread crumb, suet, parsley, ham, salt, pepper, cayenne, and herbs.

3. 3

   Bind with eggs.

4. 4

   Roll veal pieces with stuffing, place in a pie-dish, and pour over stock.

5. 5

   Cover with rough puff paste.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 48. The excerpt below is the record exactly as published.

Veal Pie. — Two pounds fillet of veal, five ounces of bread crumb, three ounces of suet, one tea-spoonful chopped parsley, one tea-spoonful dried herbs, two eggs, two ounces lean ham, one tea-spoonful of salt, one half tea-spoonful of pepper, one gi*aiii cayenne, one half pint of stock

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