Veal Pie

Ingredients

• Two pounds of veal
• with a large teacup of cold water
• layer of hard-boiled eggs
• layer of very thin strips of salt pork or ham

Method

1. 1

   Remove the bone and put it with the fat and refuse bits such as gristle and skin in a saucepan.

2. 2

   Cut the veal into thin, even slices and lay it in the bottom of a pudding dish, cover with a layer of hard-boiled eggs, sliced, buttered and peppered; next, a layer of very thin strips of salt pork or ham upon which a few drops of lemon juice have been squeezed.

3. 3

   Continue until the dish is full.

4. 4

   Line the sides with good pie-crust and pour over the gravy, which should be seasoned with pepper, salt and herbs, and strained.

5. 5

   Cover with crust and bake for 2 hours.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 18. The excerpt below is the record exactly as published.

VEAL PIE. Two pounds of veal, not too fat. Remove the bone and put it with the fat and refuse bits such as gristle and skin, in a saucepan, with a large teacup of cold water to make grav}^ Cut the veal into thin, even slices and lay it in the bottom of a pudding dish, co\ er with a layer of hard-boiled eggs, sliced, buttered and peppered; next, a layer of very thin strips of salt pork or ham

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