Veal Pie
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 7. The excerpt below is the record exactly as published.
season them with seasoning salt. Wet the edge of a pie dish, and put an edging of puff paste round it, lay in the steaks, half fill the dish with water, wet the edging, lay on a good thick crust and trim it off with a knife. W ash the top with egg, and ornament it with leaves; let these also be washed with egg, and bake the pie in a moderate oven: after it is baked make a hole m the top or side of the crust and pour in some good rich gravy seasoned with salt and pepper. Always regulate the thickness of your crust to the size of the pie.° SEASONING SALT FOR PIES. Mix half a pound of white pepper with a pound of salt, or a pound and a half of salt; use about half an ounce of this mixture to each pound of meat. To each pound of this seasoning salt, may be added half an ounce of mace, nutmeg and cloves mixed, and a quarter of an ounce of sweet basil; thyme and parsley 18 CONFECTIONARY dried and powdered, or each of these mixtures may be prepared and kept separate, to use at discretion. MUTTON PIE. Take off the skin and outside fat of a loin of mutton, cut it into steaks, and proceed as for 13eef-Steak Pie. VEAL PIE. Take enough veal cutlets to fill the dish, season them with pepper, salt, and pounded mace; put in a few yolks of eggs that have been boiled hard, between the meat; or use in preference some forcemeat balls, made as fol- lows : — Take equal quantities of lean veal and beef suet, cut it in small pieces, pound it fine in a mortar, adding some sweet herbs, a little nutmeg and mace, some lemon peel cut small, and sufficient yolk of egg to form the whole into a paste; make it into small balls, and inter- sperse them about the pie. Put in some good rich gravy, (see Beef Gravy), and finish as for other meat pies ; a little onion, shalot, and green parsley, may be chopped small and strewed over the meat. / SAVORY PIE. To a pound of veal add half a pound of ham cut in thin slices. Season with pepper, salt, and pounded mace. In filling the dish, put a few yolks of eggs boiled hard, between the veal and ham, which you will put in alternately ; half fill it with good rich gravy, (see Beef Gravy,) put on a crust of puff paste, and finish as others. PIGEON PIE. Get four pigeons, cut them down the back, see they are perfectly clean, and put some forcemeat inside each. Lay a pound and a half of tender beef steak over the bottom and over the top of the dish, with the pigeons in the centre ; season the whole with pepper and salt, or with seasoning salt, and add four or six yolks of eggs that MADE EASY. 19 have been boiled hard. A few forcemeat balls may be laid between the meat and pigeons. Or, instead, make a few egg balls, with the yolks of eggs boiled hard, and mixed with a little crumb of bread, and pepper and salt to palate; mix the whole together, and make into small balls. Cover the dish with crust, as for Beef Steak Pie; wash the crust with egg, and ornament it with leaves; place the feet either round the dish, or in the centre, as fancy may dictate. Note. When forcemeat balls are used in this way, there is no forcemeat put in the bellies ; and these egg-balls are sometimes used instead of forcemeat. / FORCEMEAT FOR PIGEON PIES. Bub the livers of the pigeons quite fine ; add chopped parsley, marjoram, shalot, butter, and bread-crumbs, or flour. Season it with cayenne or other pepper, mace, and salt; mix it into a stiff paste with the yolks of eggs. Put some inside each of the pigeons. If you make balls of it, dust the board with flour, roll it out, and make it into balls about the size of the yolk of an egg, and disperse about the pie. CHICKEN PIE. Cut a chicken or two into pieces fit to be served at table, season them with pepper and salt, (a little mace
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