Veal Pie, Solid

Ingredients

• a piece of the knuckle of veal
• cover with water
• the yolks and whites of hard-boiled eggs
• pieces of the meat and gristle
• sliced beetroot

Method

1. 1

   Boil knuckle of veal until tender, cool, and cut into pieces.

2. 2

   Butter a dish, layer with eggs, meat, seasoning, and beetroot.

3. 3

   Pour in gravy and bake until set.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2159. The excerpt below is the record exactly as published.

Veal Pie, Solid.— Put a piece of the knuckle of veal into a stewpan, cover with water, let it boil up, then simmer till it is quite tender. Let it get cold, then divide it into small pieces. Butter a plain round or oval shape, and cover the bottom with the yolks and whites of hard-boiled eggs neatly aiTanged. Place over these some pieces of the meat and gristle, with a seasoning of salt, pepper, pounded mace, and grated lemon-rind. Pour in a little of the gravy in which the meat was boiled, and which ought to form a strong jelly, and fill the dish with the meat, hard-boiled eggs, and sliced beetroot

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