Veal Pot-Pie

Ingredients

• Procure a nice breast or brisket of veal
• one quart of water
• every five pounds of meat
• a teacupful of cold water
• season with pepper
• season with salt
• To three pints of flour
• two ounces of butter
• wet with milk sufficient to make a soft dough

Method

1. 1

   Put veal in a pot with water, skim, add cold water, and boil hard.

2. 2

   Season and cover with crust pieces.

3. 3

   Boil slowly for one hour.

4. 4

   The crust should be raised with yeast.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 78. The excerpt below is the record exactly as published.

easoned with salt and pepper and dredged with flour. Brown nicely on both sides, then remove the meat, and if you have more grease than is necessary for the gravy put it aside for further use. Reserve a tablespoonful nr more and rub into it a MEATS. 123 tablespoonful of flour, with the back of the spoon, until it is a smooth, rich brown color ; then add gradually a cup of cold water and season with pepper and salt. When the gravy is boiled up well return the meat to the pan and gravy. Cover it closely and allow it to stew gently on the back of the range for flfteen minutes. This softens the meat, and with this gravy it makes a nice breakfast dish. Another mode is to simply fry the cutlets, and afterwards turning off some of the grease they were fried in and then adding to that left in the pan a few drops of hot water, turning the whole over the fried chops. FRIED VEAL CHOPS. (Plain.) Spkinkle over them salt and pepper, then dip them in beaten egg and cracker crumbs, and fry in drippings, or hot lard and butter mixed. If you wish a gravy with them, add a tablespoonful of flour to the gravy they were fried in and turn in cre^'.m or milk; season to taste with salt and pep- per. Boil up and serve hot with the gravy in a separate dish. This dish is very fine accompanied with a few sound fresh tomatoes, sliced and fried in the same grease the cutlets were, and all dished on the same platter. VEAL COLLOPS. Cut veal from the leg or other lean part into pieces the size of an oyster. Season with pepper, salt and a little mace; rub some over each piece; dip in egg, then into cracker crumbs and fry. They both look and taste like oysters. VEAL OLIVES. Cut up a slice of a fillet of veal, about half an inch thick, into squares of three inches. Mix up a little salt pork, chopped with bread crumbs, one onion, a little pepper, salt, sweet marjoram, and one egg well beaten ; put this mixture upon the pieces of veal, fastening the four corners together with little bird skewers ; lay them in a pan with suflBcient veal gravy or light stock to cover the bottom of the pan, dredge with flour and set in a hot oven. When browned on top, put a small bit of butter on each, and let them remain until quite tender, which will take twenty minutes. Serve with horse-radish. VEAL CHEESE. Prepare equal quantities of boiled sliced veal and smoked tongue. Pound the slices separately in a mortar, moistening with butter as you proceed; then pack it in a jar or pail, mixing it in alternate layers; first, 124 MEATS. the tongue and then the veal, so that when cut it will look variegated. Press it down hard and pour melted butter over the top. Keep it well covered and in a dry place. Nice for sandwiches, or sliced cold for lunch. VEAL CEOGUETTES. Mince a coffee cup of cold veal in a chopping bowl, adding a little cold ham and two or three slices of onion, a pinch of mace, powdered parsley and pepper, some salt. Let a pint of milk or cream come to the boiling point, then add a tablespoonful oi cold butter, than the above mixture. Beat up two eggs and mix wi!:h teaspoonful of corn-starch or flour, and add to the rest; cook it all about ten minutes, stirring with care, Kemove from the Are, and spread it on a platter, roll it into balls, when cooled flatten each; dip them in egg and bread crumbs, and fry in a wire basket, dipped in hot lard. BEOILED VEAL CUTLETS. (Fine.) Two or three pounds of veal cutlets, egg and bread crumbs, two table- spoonfuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg. Cut the cutlets about three-quarters of an inch in thickness; flatten them, and brush them over with the yolk of an egg; dip them into bread crumbs and minced herbs, season with pepper and salt, and fold each cut- let in a piece of white letter paper well buttered; twist the ends, and broil over a clear Are; when done remove the paper. Cooked this way, they retain all the flavor. VEAL POT-PIE. Procure a nice breast or brisket of veal, well jointed, put the pieces into the pot with one quart of water to every five pounds of meat; put the pot over a slow Are; just before it comes to a boil, skim it well and pour in a teacupful of cold water; then turn over the meat in order that all the scum may rise; remove all the scum, boil quite hard, season with pepper and salt to your taste, always remembering that the crust will take up part of the seasoning; when this is done cut off your crust in pieces of equal size, but do not roll or mould them; lay them on top of the meat, so as to cover it; put the lid on the pot closely, let the whole boil slowly one hour. If the lid does not fit the pot closely, wrap a cloth around it, in order that no steam shall’ escape; and by no means allow the pot to stop boiling. MEATS. 125 The crust for pot-pie should be raised with yeast. To three pints of flour add two ounces of butter, a little salt, and wet with milk sufiicient to make a soft dough

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