Veal Pot Pie

Ingredients

• two pounds of the breast or scrag of veal
• half a pound of pickled pork
• six or eight potatoes
• a table-spoonful of flour
• a tea-spoonful of pepper

Method

1. 1

   Cut veal and pork into small pieces, simmer until tender.

2. 2

   Line a pie-dish with pastry, add meat and potatoes, season, and pour gravy over.

3. 3

   Cover with pastry and bake.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2161. The excerpt below is the record exactly as published.

Veal Pot Pie (economical family dish). — Take two pounds of the breast or scrag of veal, or, if prefeiTcd, two pounds of cold dressed veal. Cut it into small pieces convenient for sei-ving, and with it half a pound of pickled pork. Put it into a saucepan, cover with cold water, and let it simmer gently till tender. If the veal has been cooked, the bones and trimmings of the meat only ought to be stewed. Put the meat into a dish, and let it cool. Line the edges of a large pie-dish with good plain pastry or with bread dough rolled to the thickness of half an inch. Put in the meat with six or eight potatoes, and dredge a table-spoonful of flour over it, with a tea-spoonful of pepper

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