Veal Pie
From Home dissertations, 1891
Presented as published in 1891. 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
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 101. The excerpt below is the record exactly as published.
VEAL PIE. " Weal pie," said Mr. Weller, soliloquizing, as he arranged the eatables on the grass. " Werry good thing is weal pie, when you know the lady as made it, and is quite sure it an't kittens ; and arter all though, where's the odds, when they're so like weal that the piemen themselves don't know the difference." — DICKENS. Make an inch paste, roll out an inch thick and cut an oval piece for the bottom crust, then cut a ring an inch thick and a half inch broad, lay it around the edge of the bottom piece, put it in a pan and bake it a nice brown; also, cut a lid to fit in the ring and bake that; keep it hot until you are ready to fill it; cut the veal into small pieces and put it in a saucepan with half a pint of water; season with salt, pepper and butter, dredge in a little flour and pour in two tablespoons of cream; let it boil up once or twice, then fill the crust and cover with the lid. Serve at once. VEAL LOAF. Use about three pounds of cold veal, weighed after it is freed from bones and tough gristle; chop it quite fine; chop fine also a cup of canned mushrooms, or half a dozen fresh ones of medium size which have been carefully trimmed and washed in cold salted water; to the veal and mushrooms add two cups of finely powdered crackers or fine bread-crumbs, three raw eggs, a level tablespoon of butter softened with gentle heat, and a rather high seasoning of salt, pepper and cayenne; mix all these ingredients together with the hands until they can be molded into the form of one or more loaves; put the loaves into a but- tered baking-pan, dust cracker or bread-crumbs over the top, and then quickly brown the loaves in a hot oven and serve them hot. When the loaves are designed for a coid luncheon or supper dish, the above named ingredients can be closely packed into buttered pans or molds, and baked, and then cooled in the molds; they can be sliced after they are cooled, or served whole and sliced at the table. CALF'S HEAD BOILED. Your butcher will clean the head; cut off the ears and dig out the eyes; boil head until it falls to pieces; separate the meat from the bones; lay the brains in a dish and return the remainder to water in which the head was boiled, and let it cook four hours; do not allow the water to get too low; spice it highly with pepper, salt, allspice, cloves, mace; when done, thicken with a little batter and lump of butter; remove from the fire, and when tne steam evaporates, add one half pint of wine; take up in a deep dish and garnish with sliced lemon and hard-boiled eggs. TM HOME DISSERTATIONS. BOILED PUDDINGS WITH MEATS. .f think it is a pity we do not have more English puddings with our dinners. The Nor- folk dumpling is excellent, eaten with the meat; so is the Yorkshire pudding baked under the meat; and the English apple-pudding. ENGLISH APPLE PUDDING. Make a crust of one-third chopped suet; two-thirds flour; salt well; mix with cold water; roll out to about three-quarters of an inch thick; butter a pudding bowl (one with a thick rim); spread the dough over it, and knead into place with the hands till it is about evenly thin all over; fill full of sliced apples, sugar, and a little nutmeg and cinnamon. Trim the crust round the edge of the bowl, and roll all that is left, and lay over the top, making it quite secure round the edges. Now spread the pudding-cloth over the top, and tie it tightly down under the rim of the bowl; catch up the corners, fold over the top of the pudding, and secure with a pin; plunge it into boiling water and cook steadily one and a half hours. YORKSHIRE PUDDING. Yorkshire pudding is made the same way, but cooked differently. Remove your roast when nearly done from the oven; pour the gravy from the dripping tin into a saucepan, and pour the batter in the pan; set in your meat stand, and place the meat so it will drip on the pudding; twenty minutes ought to cook it. Must have a good hot oven. BOILED INDIAN DUMPLING. Three cups meal scalded with one quart milk; three eggs; salt; boil in a cloth ;y;;e hour. Good with roasts. NORFOLK DUMPLINGS. Norfolk dumplings are made in this way: One quart of milk; four eggs well beat.;'.:; sifted flour, enough to make rather a thick batter, and salt. Dip the pudding cloth hi boiling water, and spread it over a large bowl; dust the hot cloth with flour, and pour the batter in; tie securely, and plunge into a pot of boiling water; boil one and one-fourth hours; dish it up after everything else is ready, and eat with the meat. In some parts of England this pudding is served first with the meat gravy, before the joint is brought to the table. However, it is good no matter when you serve it. But in cooking all boiled puddings, observe this rule: Keep it well covered with water, and never allow it to get off the boil. BOILED RICE. Rice, too, is excellent for the children, prepared this way: Tie the rice in a strong cloth loosely, and boil in salted water one and one-half hours; when cooked, it will be firm enough to cut with a knife. To be eaten with the meat. VEAL. 115 SWEETBREADS. Tell me where is fancy bred, Or in the heart or in the head ? MERCHANT OF VENICE. " Sweetbreads are found in calves and lambs near the throat or the heart. All the tough skin should be carefully pulled off, and the sweetbreads should be allowed to lie in cold water for ten minutes. They should afterwards be boiled twenty minutes no matter what the subsequent mode of cooking is to be. This makes them whiter, thicker and firmer. TO LARD AND BAKE SWEETBREADS. Through each draw four pieces of pork about the size of a match. Let the sweetbreads lie in cold water five or more minutes and boil them twenty minutes, after which spread them with butter, dredge them with pepper, salt and flour, and bake twenty minutes in a quick oven. BROILED SWEETBREADS. Split the sweetbreads," season with pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.