Veal Pot-Pie

Ingredients

• two quarts of cold water
• three cloves
• a teaspoonful of salt
• a dozen peppercorns
• a quart of small potatoes
• one quart of flour
• one teaspoonful of salt
• two of baking-powder
• about a pint of cold milk or water
• the yolks of a couple of raw eggs

Method

1. 1

   Cut the meat into pieces about an inch square and wipe with a damp towel.

2. 2

   Put it over the fire in cold water with cloves, salt, and peppercorns.

3. 3

   Let it reach boiling point, removing scum.

4. 4

   Cover and simmer for about two hours.

5. 5

   Peel potatoes and add them to the veal to boil.

6. 6

   Sift flour, salt, and baking powder, mix with milk or water to form a soft dough.

7. 7

   Add this dough to the saucepan with veal and potatoes, cover, and boil for twenty minutes.

8. 8

   Serve hot, optionally stirring in egg yolks for richer gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 156. The excerpt below is the record exactly as published.

two quarts of cold water, with three cloves, a teaspoonful of salt, and a dozen pepper- corns or a small red pepper ; let it slowly reach the boiling point, removing all scum as it rises. When the broth is quite free from scum, cover the saucepan containing it, and set it 278 PRACTICAL AMERICAN COOKERY. where its contents can simmer gently for about two hours. Meantime, peel a quart of small potatoes, and lay thepi in cold water ; at the end of two hours, put them with the veal to boil. Then quickly sift together one quart of flour, one teaspoonful of salt, and two of baking-powder ; mix them to a soft dough with about a pint of cold milk or water, using no more than is required to just wet the flour; put this dough at once into the saucepan with the veal and pot^oes, either in one flat piece laid on the top of these ingredients, or by the tablespoonfiil, wetting the spoon in the broth be- fore using it to form each dumpling. Cover the saucepan, and boil its contents steadily for twenty minutes. Then serve the pot-pie hot. If the gravy is liked rather rich, stir into it the yolks of a couple of raw eggs

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