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Veal Pie with Sausage
From Cassell's dictionary of cookery, 1892
Serves 6
This pie is excellent eaten cold.
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 2160. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.