Veal Pie, Plain (for family use)

Ingredients

• two pounds of the breast of veal
• two tea-spoonfuls of salt
• one tea-spoonful of white pepper
• half a tea-spoonful of pounded mace
• half a tea-spoonful of grated lemon-rind
• a small bunch of sweet herbs
• an onion
• a few sticks of celery

Method

1. 1

   Cut veal into pieces, season with savory powder.

2. 2

   Add water, celery, onion, and herbs.

3. 3

   Stew gently until tender, cool, remove fat, layer in pie-dish with ham, eggs, and forcemeat balls.

4. 4

   Cover with pastry, bake, and pour in stock before serving.

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, Plain (for family use). — Take two pounds of the breast of veal, cut it into pieces an inch and a half square, and season the meat by sprinkling over it a savoury powder made of two tea-spoonfuls of salt, one tea- spoonful of white pepper, half a tea-spoonful of pounded mace, and half a tea-spoonful of grated lemon-rind. Pour over the meat a small quan- tity of water, and add a few sticks of celery, an onion, and a small bunch of sweet herbs

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