Veal Pot Pie

Ingredients

• Cut 2 lbs veal
• put over the fire with 2 qts cold water
• Add a lump of butter
• adding salt when nearly done
• thicken it with a little flour

Method

1. 1

   Cut veal into small pieces and boil with cold water.

2. 2

   Simmer until tender, adding salt near the end.

3. 3

   Drop dumplings into the boiling broth half an hour before serving and boil for 20 minutes.

4. 4

   Add butter to the gravy and thicken if necessary.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 108. The excerpt below is the record exactly as published.

Veal Pot Pie Cut 2 lbs veal in small pieces, and put over the fire with 2 qts cold water. Bring to a quick boil, then move to the back of the range and simmer slowly until tender, adding salt when nearly done. Half hour before serving drop some dumplings into the boiling broth, cover and boil 20 minutes. Add a lump of butter to the gravy and if it is too thin, thicken, it with a little flou

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