Veal Pie, Parsley. — Cut some slices of lean veal into neat pieces, and season these with salt and cayenne. Take a handful of parsley, pick the leaves from the stems, scald them, press, dry, and chop them small. Fill the dish with layers of veal, and sprinkle a little parsley over each layer. Pour milk into the dish in- stead of stock. Cover the dish with pastry in the usual way, and bake until done enough. Lift up the crust, pour away the milk, and substitute for it half a pint of boiling cream✪ Veal Pie, Parsley. Serve immediately. Veal Pie, Plain (for family use). — Take two pounds of the breast of veal, cut it into pieces an inch and a half square, and season the meat by sprinkling over it a savoury powder made of two tea-spoonfuls of salt, one tea- spoonful of white pepper, half a tea-spoonful of pounded mace, and half a tea-spoonful of grated lemon-rind. Pour over the meat a small quan- tity of water, and add a few sticks of celery, an onion, and a small bunch of sweet herbs✪ Veal Pie, Plain (for family use). Let the meat heat gently, and add a little more water till there is as much as will barely cover the meat. Stew the veal very gently till it is tender. Let it remain until cold, then take out the fat. Place the meat in layers- in a pie-dish, and put in with the veal a little ham or bacon, three eggs boiled hard, shelled, and sliced, and a few forcemeat balls. All or any of these ingredients may be omitted. Strain a little of the stock over the meat. Line the edges of the <lish with pastry, cover with the same, and make a hole in the centre. Ornament the sur- face of the pie, brush it over with yolk of egg, and bake in a well-heated oven. Turn the pie about that it may be equally baked. Boil the gravy that was not used, and when the pie comes from the oven pour it in. If more con- venient, the veal, instead of being stewed in a saucepan, may be put into a pie-dish, covered with a dish, and stewed in a moderate oven. Time to stew the veal, about one hour and a quarter ; to bake the pie, three quarters of an hour to one hour and a quarter. Probable oost, veal, 9d. or lOd. per pound. Veal Pie, Haised. — Take a pound and a lialf of lean veal and a pound of ham. Cut three-parts of the veal into neat pieces, and season these with pepper and chopped mush- rooms. INIince the remainder of the veal with an equal quantitj' of fat bacon, pound the mix- ture in a mortar, and season with salt and cayenne. A small piece of onion, herbs, and spices may be added to the forcemeat, if liked. Line a mould with pastry in the usual way. Cover the bottom with forcemeat, and fill the pie with alternate layers of thinly-sliced ham, veal, and forcemeat. Laj'' thin slices of fat b)acon on the top of the meat, put a bay-leaf on that, and finish and bake the pie {see Raised Pies). Half an hour after it is taken from the oven pour into it, through a pointed strainer placed in the hole at the top, a little highly- seasoned gravy which will form a strong jelly when cold. This jelly may be made by ste-w-ing a calf's foot and the bones and trimmings of the veal with an onion stuck with two cloves. a small bvmch of herbs✪ Veal Pie, Haised, and a little pepper, salt, and grated nutmeg in stock or water for a couple of hours. "Wlien the pie is sufficiently baked, a skewer will pierce it easily. If liked, the pieces of veal in the pie may be larded. Time to bake the pie, two hours or more.

AI-modernized reading of the original text

Veal Pie, Parsley. — Cut some slices of lean veal into neat pieces, and season these with salt and cayenne. Take a handful of parsley, pick the leaves from the stems, scald them, press, dry, and chop them small. Fill the dish with layers of veal, and sprinkle a little parsley over each layer. Pour milk into the dish instead of stock. Cover the dish with pastry in the usual way, and bake until done enough. Lift up the crust, pour away the milk, and substitute for it half a pint of boiling cream. Serve immediately. Veal Pie, Plain (for family use). — Take two pounds of the breast of veal, cut it into pieces an inch and a half square, and season the meat by sprinkling over it a savoury powder made of two tea-spoonfuls of salt, one teaspoonful of white pepper, half a tea-spoonful of pounded mace, and half a tea-spoonful of grated lemon-rind. Pour over the meat a small quantity of water, and add a few sticks of celery, an onion, and a small bunch of sweet herbs. Let the meat heat gently, and add a little more water till there is as much as will barely cover the meat. Stew the veal very gently till it is tender. Let it remain until cold, then take out the fat. Place the meat in layers- in a pie-dish, and put in with the veal a little ham or bacon, three eggs boiled hard, shelled, and sliced, and a few forcemeat balls. All or any of these ingredients may be omitted. Strain a little of the stock over the meat. Line the edges of the <lish with pastry, cover with the same, and make a hole in the centre. Ornament the surface of the pie, brush it over with yolk of egg, and bake in a well-heated oven. Turn the pie about that it may be equally baked. Boil the gravy that was not used, and when the pie comes from the oven pour it in. If more convenient, the veal, instead of being stewed in a saucepan, may be put into a pie-dish, covered with a dish, and stewed in a moderate oven. Time to stew the veal, about one hour and a quarter ; to bake the pie, three quarters of an hour to one hour and a quarter. Probable cost, veal, 9d. or lOd. per pound. Veal Pie, Raised. — Take a pound and a lialf of lean veal and a pound of ham. Cut three-parts of the veal into neat pieces, and season these with pepper and chopped mushrooms. Mince the remainder of the veal with an equal quantity of fat bacon, pound the mixture in a mortar, and season with salt and cayenne. A small piece of onion, herbs, and spices may be added to the forcemeat, if liked. Line a mould with pastry in the usual way. Cover the bottom with forcemeat, and fill the pie with alternate layers of thinly-sliced ham, veal, and forcemeat. Laj'' thin slices of fat bacon on the top of the meat, put a bay-leaf on that, and finish and bake the pie {see Raised Pies). Half an hour after it is taken from the oven pour into it, through a pointed strainer placed in the hole at the top, a little highlyseasoned gravy which will form a strong jelly when cold. This jelly may be made by stewing a calf's foot and the bones and trimmings of the veal with an onion stuck with two cloves. a small bunch of herbs, and a little pepper, salt, and grated nutmeg in stock or water for a couple of hours. "Wlien the pie is sufficiently baked, a skewer will pierce it easily. If liked, the pieces of veal in the pie may be larded. Time to bake the pie, two hours or more.

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Veal Pie, ParsleyVeal Pie, Plain (for family use)Veal Pie, Haised

Cassell's dictionary of cookery