Veal Pie

Ingredients

• two pounds of veal
• one half-pound of bacon
• a teacup
• pepper
• salt
• catsup

Method

1. 1

   Boil veal and bacon until nearly tender.

2. 2

   Roll out crust, line a pie dish, layer meat, and pour in a mixture of egg, flour, pepper, salt, and catsup.

3. 3

   Cover and bake until crust is done.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 449. The excerpt below is the record exactly as published.

pepper, salt and onions, put into a deep pan, with crust, and bake. MEAT PIE. Take all the odds and bits of meat left from each meal — the more kinds the better, chop fine, line a deep dish with rich crust, a layer of meat with a sprinkle of salt and pepper, a few pieces of butter and a little flour ; when filled turn in one small cup of water ; cover with a thick crust and bake two hours. CHOPPED MEAT PIE. This can be made of uncooked mutton or veal. Cut off two pounds from the leg and chop it finely, freeing it first from fat and skin, and adding a slice or two of raw bacon or nice salt pork, also minced ; sea- son well with pepper and salt, and put in a saucepan with a teacup of gravy and six ounces of butter ; cut up very small three young let- tuces, add a quart of young peas and one onion chopped fine. Stir all these ingredients over a gentle fire until quite hot, then place the sauce- pan, closely covered, at the side of the fire and let it stew gently for three hours. Many persons like it served within a wall of well-cooked rice. MUTTON PIE. Two pounds of the neck or loin of mutton, weighed after being boned ; two kidneys, pepper and salt to taste ; two teacups of gravy or water ; two tablespoonfuls of minced parsley ; when liked, a little minced onion ; puff crust. Bone the mutton and cut the meat into steaks all of the same thickness, leaving but very little fat ; cut up the kidneys, arrange them with the meat neatly in a pie dish ; sprinkle over the minced parsley and a seasoning of pepper and salt ; pour in the gravy and cover with a good puff crust. Bake for an hour and a half, or rather longer should the pie be very large, and let the oven be rather brisk. OYSTER PIE. One can of oysters, liquor and all, put in the bottom of a pan — a small shallow milk pan is best. Put a strong teacup in the middle of the pan, bottom upward ; season the oysters with salt, pepper and small lumps of butter ; pour in two or three spoonfuls of hot water ; take from four to six hard-boiled eggs and slice them over the oysters ; make a short crust, as for biscuit ; roll about an inch thick and put over the top of the oysters ; cut a small slit over the top of the cup not large 540 PASTRY. enough to let the cup through, and bake till the crust is done. There is no bottom crust. SALMON PIE. Take a can of Oregon salmon ; empty it carefully from the can so as not to break it ; prepare a crust in a high dish beforehand ; take a spoonful of flour, half as much butter, and as much ground mace as will go on a penknife, a tablespoonful of salt, and work it well together ; thin it with some of the liquor from the fish, add some chopped parsley to it, with a few peppercorns ; stew the sauce, stirring it so that it shall be smooth; when the sauce is done put on the fish; pour the whole carefully into the crust ; bake for ten minutes until it is hot enough, and serve. Sufficient for four or five people. STEAK OR KIDNEY PIE. If kidney, split and soak it, and season that or the meat. Make a paste with suet, flour and milk ; roll, and line a basin with it ; put the , kidney or steaks in — both may be used — cover with paste, and pinch round the edge ; cover with a cloth and boil a considerable time ; if the pudding is large boil three hours. Make some gravy with bones or gristle. After taking to the table, cut out a small piece of the crust and pour in the gravy. VEAL PIE. Take two pounds of veal, one half-pound of bacon, cut into small pieces, boil in a little water until nearly tender. Now roll the crust (sour milk crust is good) ; lay a deep pie dish on the crust, and cut the size of the dish ; put the crust all round the dish, but do not put any at the bottom ; place a teacup in the middle and place the meat in layers ; beat a raw egg up with a little flour in the gravy ; add pep- per, salt and a little catsup

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