Veal Pot Pie

Ingredients

• piece of veal from shoulder
• 1/8 inch strip salt pork or bacon
• cover with cold water
• salt to taste
• pepper to taste
• beaten yolks of 2 eggs
• 1/2 cup cream
• 1 quart good flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 large tablespoon Crisco
• sufficient sweet milk

Method

1. 1

   Wipe veal and cut into pieces.

2. 2

   Add salt pork, cover with water, bring to boil, skim, and simmer until tender.

3. 3

   Add salt and pepper, then biscuit mixture cut into rounds.

4. 4

   Cook for 10 minutes without lifting the cover.

5. 5

   Serve meat in center of platter with dumplings and sauce.

6. 6

   For biscuit mixture, sift flour, baking powder, and salt, rub in Crisco, and add milk to make a soft dough.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 98. The excerpt below is the record exactly as published.

Veal Pot Pie Baked Dumplings Cabbage Salad Cheese Crackers Fruit Jelly, Whipped Cream Coffee *Veal Pot Pie—Wipe piece of veal from shoulder; and cut into pieces for serving; add ¥% inch strip salt pork or bacon for each piece of veal, cover with cold water, put over fire and bring quickly to boiling point, then, after boiling five minutes, skim and let simmer until meat is tender. When nearly tender, add salt and pepper to taste, and biscuit mixture cut into rounds. Cook ten minutes without lifting cover. Serve meat in center of platter, dumplings at ends and sauce, thickened, if needed, with flour and water, over whole. Dump- lings may be steamed 15 minutes over saucepan boiling water. This is usually preferable, to avoid removing them from fire until instant of serv- ing. Beaten yolks of 2 eggs, diluted with % cup cream and added to sauce, gives a richer dish. Biscuit mixture is made as follows: Sift 1 quart good flour, 2 teaspoons baking powder and 1 teaspoon salt, putting it through sifter 2 or 3 times. Rub into flour 1 large tablespoon Crisco and add sufficient sweet milk to make dough as soft as can be rolled and cut. Roll about 34 inch thick, cut with round biscuit cutter. April 3 Crecy Soup Mutton Cutlets Savory Lentils Roast Pigeons Chipped Potatoes Egg and Letiuce Mayonnaise * Apricot Fritters, Vanilla Sauce Coffee *Apricot Fritters—6 apricots, % pint syrup, half lemon, frying-batter, Crisco, and vanilla sauce. Select firm, ripe apricots, or pre- served ones can be used, cut them in halves, and take out stones. Stew them gently in syrup with grated rind of % lemon. When they are tender, drain well, and let them cool. Have ready some frying-batter, dip apricots into it, then fry in plenty of hot Crisco. When a nice golden color, take them up, drain on paper, dish up on a napkin and serve with vanilla sauce. April 4 Brown Soup Mousse of Ham Veal Olives Mashed Potatoes Pear Salad Cheese Ramekins *Rice Souffle Fruit Custards Coffee *Rice Souffe—4 tablespoons ground rice stirred to smooth paste with % tablespoon Crisco and 6 tablespoons milk. Add remainder of a pint of milk, and put all into a saucepan, and stir tillit thickens. Add beaten yolks 4 eggs and 2 tablespoons sugar well stirred, also add the well whisked whites oe 4 eggs. Mix all thoroughly, place in a Criscoed souffle dish, and bake for % hour. Serve instantly. Spinach April 5 *White Soup Fried Fillets of Haddock Roast Chicken, Bread Sauce Potato Chips Brussels Sprouts Cress and Orange Salad Iced Castle Puddings Coffee *White Soup—2 small onions, 1 turnip, 1 pound potatoes, 1 stalk celery, 2 small parsnips or artichokes, 3 pints water, % pint milk, 1 table- spoon flour or cornstarch, 2 table- spoons Crisco, and salt to taste

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