Veal Pie, Good (another way)

Ingredients

• a pound and a half of veal cutlet
• half a pound of thinly-sliced ham
• the yolks of four hard-boiled eggs
• four button mushrooms
• one shallot
• a bunch of parsley
• an ounce of butter
• half a pint of stock or water
• a tablespoonful of flour
• a tablespoonful of ketchup
• a tablespoonful of lemon-juice

Method

1. 1

   Cut veal and ham into pieces, fill a buttered pie-dish with alternate layers, and place yolks of hard-boiled eggs on top.

2. 2

   Fry mushrooms, shallot, and parsley in butter, then pour stock and add flour mixed with ketchup.

3. 3

   Simmer, add lemon juice, strain over veal, and bake in a well-heated oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2157. The excerpt below is the record exactly as published.

Veal Pie, Good (another way). — Cut a pound and a half of veal cutlet, free from skin and bone, into pieces an inch and a half square, and cut half a pound of thinly-sliced ham into- pieces of the same size. FiU a buttered pie-dish. with the veal and ham in alternate layers, and place the yolks of four hard-boiled eggs on the surface. Mince four button mushrooms, one shallot, and a bunch of parsley. Fry these in an ounce of butter for a few minutes, then pour upon the mixture half a pint of stock or water, and add a small piece of brown thickening or a table- spoonful of flour mixed smoothly with a little ketchup. Simmer the gravy, stii-ring well until it boils. Add a table-spoonful of lemon-juic

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