Veal Pot-Pie

Ingredients

• Take 2 or 3 pounds of fat veal
• add a sliced onion if liked
• sprinkle with salt
• and pepper
• a handful of washed rice
• Pare and slice enough potatoes for the family

Method

1. 1

   Cut veal into small pieces and place in cold water over heat.

2. 2

   Skim when boiling and cook slowly for about an hour.

3. 3

   Add salt, pepper, onion, and rice.

4. 4

   Add sliced potatoes when broth boils again, then add dumplings made from baking powder biscuit dough or pot-pie crust.

5. 5

   Boil for half an hour without lifting the lid.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 103. The excerpt below is the record exactly as published.

VEAL POT=PIE.— Take 2 or 3 pounds of fat veal, cut it in small pieces, and put over the fire in cold water. When it comes to the boiling point, skim well, then cook slowly about an hour; do not boil rapidly, as that tends to make the meat hard. At the end of an hour 138 VEAL sprinkle with salt and pepper, and add a sliced onion if liked by all, and a handful of washed rice to thicken it a little. Pare and slice enough potatoes for the family

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