Veal Pot Pie

Ingredients

• meat, 24
• crust, 4
• a slice of salt pork
• an onion
• half teaspoon of powdered sage
• salt
• pepper
• flour mixed with water

Method

1. 1

   Put into a saucepan the pieces of veal that will not slice into neat cutlets, rinse off with cold water, then fill up and boil about half an hour.

2. 2

   Take up the meat and cut it all into neat pieces.

3. 3

   Pour the liquor it was boiled in through a fine strainer.

4. 4

   Add a slice of salt pork, an onion, and sage, boil half an hour longer, add salt and pepper and thicken with flour mixed with water.

5. 5

   Drop spoonfuls of dough on the surface, set in the oven and let cook about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 156. The excerpt below is the record exactly as published.

Veal pot pie (meat, 24, crust, 4—28 cents.) Potatoes mashed, browned (5 cents.) No other vegetables in house. No butter in house. Cherry pies (2 with 1 can cherries, 14; crust, 4; sugar, 2—20 cents.) Cottage pudding, hot cream sauce (2 lbs, 20 cents.) Milk, cream, coffee, tea (26 cents.) $1 ig; 20 persons, 6 cents a plate. That meal used up last of first lot of meat except sweetbreads reserved. Bought jar fresh butter at neighboring creamery at 20 cents a pound. Bouglit canned goods at country store. 545— Veal Pot P.e. 544— Fine Bread. If such good bread can be afforded the receipt for French rolls (No. 532) may be used. That quantity makes two loaves. After it has been kneaded on the table the last time, as if for rolls, divids it in two and work up into round shape, then let them remain a few minutes while you grease two long and deep bread tins. Take your loaves, the rough under side up, and press a long depression down the middle with the knuckles. Then fold over one edge into the depression and press that down; then the other Put into a saucepan the pieces of veal that will not slice into neat cutlets, rinse off with cold water, then fill up and boil about half an hour. Take up the meat and cut it all into neat pieces as near one size and shape as can be, put in another saucepan or other ^ pan and pour the liquor it was boiled in to it through a fine strainer. Put in a slice of salt pork, an onion, half blade of mace or half tea- spoon of powdered sage whichever may be at hand, for all are good seasonings for veal ; boil half an hour longer, add salt and pepper and thicken wiih flour mixed with water

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