Veal Pie with Potatoes

Ingredients

• some cold dressed veal
• double the quantity of small cold boiled potatoes
• pepper and salt
• grated nutmeg
• grated lemon-rind
• little pieces of butter

Method

1. 1

   Cut the veal and potatoes into small pieces.

2. 2

   Butter a pie-dish and fill it with layers of meat and potatoes, seasoning each layer.

3. 3

   Cover with pastry and bake until the pastry is done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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 with Potatoes (Cold Meat Cookery). — Cut some cold ch-essed veal into small neat pieces, and slice double the quan- VEA ( 1060 ; VEA tity of small cold boiled potatoes. Butter a pie-disli, and fiU it with alternate layers of cold meat and sliced potatoes. Season each layer with pepper and salt, grated nutmeg, and grated lemon-rind, and lay Uttle pieces of hutter here and there upon it. Cover the meat with good pastry, and bake in a weil-heated oven. When the pastry is done enough, the pie will be ready for serving. Veal Pie with Sausage.— Take some cutlets half an inch thick from the fiUet of veal. Season these with pepper, salt, and powdered mace, and fill a dish with alternate layers of the cutlet and of Bologna sausage thinly sliced. The veal will yield sufficient gravy to moisten the pie. Cover with good pastry, and bake in the usual way. This pie is excellent eaten cold. Veal Pie with Sweetbreads.— Take a poimd and a half of veal and a sweetbread. Cut the veal into pieces an inch and a half square, and season these as in the previous re- cipes. Soak the sweetbread for an houi-, throw it into boiling salted water, and boil for a quarter of an hour. Cut it into slices. Butter the pie- dish, fill it with alternate layers of veal and sweetbread, and lay upon the surface three or four hard-boiled yolks of eggs. Intersperse amongst the pieces of meat, oysters, mushrooms, or forcemeat balls. Pour over the meat a small quantity of gravy made from the bones and trimmings of the veal stewed in cold water till the stock will jelly when cold, and flavoui-ed with lemon, sweet herbs, and ketchup. Have ready some nicely-seasoned gra^'y to pour into the pie when it is baked. Cover and bake the pie in the usual way. Time to bake the pie, one hour and a haK to two hours. Veal Pies, Raised (small) .— Take the lean part of the best end of a neck of veal, with half its weight in thinly-sliced ham. Divide the meat into pieces an inch square. Put the bones and trimmings of the meat into a sauce- pan, cover them with water, add flavouring ingredients, and stew the liquor tUl it is plea- santly flavoured and so strong that it will jelly when cold. Put the veal into a stewpan, cover it with the strained stock, and add half a quarter of a pint of cream and a few muslirooms, if these can be obtained. Let the veal simmer gently for an hour, then let it get cold. Line some small pate moulds. Fill them with the preparation, cover them, and bake till done enough. Serve cold. Time to bake the pies, according to size, say till a skewer will pierce them easily. Veal, Pilau of. — Wash a pound of rice, throw it into boiling water, and boil it quickly for five minutes. Drain it, put it into a stew- pan with four ounces of butter, and stir over a brisk fire till the rice is equally and lightly colom-ed without being at all bm-nt. Pour over it a pint and a half of stock or water, and let it simmer very gently till the grains are tender. Sprinkle a little curry powder over the rice, and stir it with a fork. Spread a little on a dish. Place upon it a few dressed veal cutlets or a small breast of veal, which has been partially roasted, cut into neat pieces, and stewed in rich gravy. Arrange a few- rashers of fried bacon round the veal, cover the meat with rice, brush over with beaten egg, and place it in the oven tiU it is brown and hot throughout. Garnish the dish with forcemeat balls, and serve hot. Time, altogether, two- hours and a haH to three hours. Veal Pluck. — Take a calf's heart with the liver and lights. Wash the heart in several waters, let it soak for half an hour, drain and dry it, fill it with good veal forcemeat, tie thin slices of fat bacon round it, and roast or bake it. Soak the liver and lights, boil them for an hour, and mince them. Put this mince into a stewpan with a little pepper and salt, the thin rind of half a lemon, half a blade of mace„ and a pinch of grated nutmeg. Cover with gravy, and let it simmer gently till done enough. Season with pepper and salt, and add a table-spoonful of chopped parsley, a table-spoonful of ketchup, and a httle strained lemon-juice. SUce the remainder of the liver, and fry in the usual way {see Liver, Fried). Place the mince upon a dish, put the heart upon it, and garnish tlie dish with the fried Hver, fried rashers of bacon, toasted sippets,, and parsley. Serve very hot, and send good brown gravy to table with it. Time, one hour and a half to roast the heart ; half an hour to simmer the mince in the gravy. Veal Pot Pie (economical family dish). — Take two pounds of the breast or scrag of veal, or, if prefeiTcd, two pounds of cold dressed veal

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