Veal Pot-Pie

Ingredients

• two pounds of a shoulder of veal
• a quart of water
• some salt
• white pepper
• a little nutmeg
• several branches of parsley
• three bay-leaves
• three branches of thyme
• four pepper-corns
• three tablespoonfuls of flour
• half a glass of water
• four ounces of flour
• a teaspoonful of Royal Baking Powder

Method

1. 1

   Cut two pounds of a shoulder of veal in medium-sized pieces, which boil in a quart of water ten minutes, then put them for a moment in cold water, drain them, and place them in a saucepan on the fire with a quart of water, some salt, white pepper, a little nutmeg, and several branches of parsley, inclosing three bay-leaves, three branches of thyme, four pepper-corns, tied all together.

2. 2

   Boil an hour.

3. 3

   Mix in a bowl three tablespoonfuls of flour with half a glass of water, which add to your veal and boil ten minutes longer.

4. 4

   Put in a bowl four ounces of flour with a teaspoonful of Royal Baking Powder, and mix well with a little water, so as to form a soft paste, with which make little round balls, poach them in boiling water, add them to your veal in the saucepan.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 35. The excerpt below is the record exactly as published.

Veal Pot-Pie. Cut two pounds of a shoulder of veal in medium-sized pieces, which boil in a quart of water ten minutes, then put them for a moment in cold water, drain them, and place them in a saucepan on the fire with a quart of water, some salt, white pepper, a little nutmeg, and several branches of parsley, inclosing three bay-leaves, three branches of thyme, four pepper- corns, tied all to- gether. Boil an hour. Mix in a bowl three table- spoonfuls of flour with half a glass of water, which add to your veal and boil ten minutes longer. Put in a bowl four ounces of flour with a teaspoonful of Royal Baking Powder

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