Veal Potpie
From The home cook book, 1905
Serves 5
Ensure boiling does not stop when adding dumplings.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 56. The excerpt below is the record exactly as published.
VEAL POTPIE Allow three pounds of veal, of either the leg or loin, to half a pound of salt pork. Cut the veal in pieces about two inches square, and the pork in thin slices. In the bottom of the pot in which you cook the potpie lay a few slices of pork. Next put in a layer of pieces of veal, and again pork, and next veal, till you use your material. Cover the meat with lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.