Veal Pie with Sweetbreads
From Cassell's dictionary of cookery, 1892
Serves 2
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 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
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