Veal Potpie
From Household hints, 1881
Veal must always be cooked slowly.
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 10. The excerpt below is the record exactly as published.
eal Pot'pie. — Make some dough as for biscuit ; when the meat has boiled and is nearly done, drop in the pieces of dough, either rolled with your hands in the shape of biscuit, or drop from a large spoon ; allow half an hour for them to cook. Make a rich gravy by adding butter
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