Veal Pie, Haised
From Cassell's dictionary of cookery, 1892
Serves 3
Time to bake: 2 hours or more.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2158. The excerpt below is the record exactly as published.
Veal Pie, Haised. — Take a pound and a lialf of lean veal and a pound of ham. Cut three-parts of the veal into neat pieces, and season these with pepper and chopped mush- rooms. INIince the remainder of the veal with an equal quantitj' of fat bacon, pound the mix- ture in a mortar, and season with salt and cayenne. A small piece of onion, herbs, and spices may be added to the forcemeat, if liked. Line a mould with pastry in the usual way. Cover the bottom with forcemeat, and fill the pie with alternate layers of thinly-sliced ham, veal, and forcemeat. Laj'' thin slices of fat b)acon on the top of the meat, put a bay-leaf on that, and finish and bake the pie {see Raised Pies). Half an hour after it is taken from the oven pour into it, through a pointed strainer placed in the hole at the top, a little highly- seasoned gravy which will form a strong jelly when cold. This jelly may be made by ste-w-ing a calf's foot and the bones and trimmings of the veal with an onion stuck with two cloves. a small bvmch of herbs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.