Veal Pie. — Cut two pounds cutlets into square pieces, and sea*
son with pepper, salt, and pounded mace ; put in apuading dish with
two tablespoons minced savory herbs sprinkled over, and one or two
slices of lean bacon or ham placed on top ; if possible this should be
previously cooked, as undressed bacon makes the veal red, and spoils
its appearance. Pour in a little water, cover with crust, ornament
as fancied ; brush over with yolk of an egg✪ Veal Pie, and bake in a well heat-
ed oven for about one and one-half hours. Pour in a good gravy
after baking, which is done by removing the top ornament, and re-
placing it after the gravy is added. For a Ve(il and Ham Pie. cut
the veal and ham in thin slices, lay a slice of ham, about one-tnird
the slice of the veal on the latter, season with seasoning as above,
and roll them up and place them in the dish, add water and chopped
(not sliced) hard-boiled eggs, place on the crust and bake in a mod-
erate heat, the same as for Beefsteak Pie. If the ham is very salt
use less salt and more pepper in the seasoning. Parsley is a great
favorite generally with veai. Those wishing it can add it ; also force-
meat bails. Catsup, either mushroom or tomato or a little Worces-
tershire sauce, may also be added. Some are very fond of sausage
meat added to the veal pie✪ Veal and Ham Pie ; but all these are mere matters of taste.
For a Veal and Oyster Pie procure a pound flank or neck of veal,,
cut in small pieces and stew until tender in just enough water to
cover. Chop an onion with a little parsley and add with the pork
also cut up, salt and pepper and last a spoonful of thickening and a
cup milk. Take from fire and turn it into a shallow pan that will
hold one and one-half or two quarts. Then scatter a cup ovsters and
their liquor over the top, sprinkle a little more pepper ana a dust of
flour✪ Veal and Oyster Pie from the dredger, and cover with a crust, ^ake about half au
hour. The crust may be made bjr rubbing a small cup minced suet
with a heaping cup nour and a pinch salt, and mixing with luke-
warm water, or with lard and flour in about the same measures, mix-
ed up very cold.
Veal Pot-Pie. — Put two or three pounds veal fa piece with ribft
is good), cut in a dozen pieces, in a quart cola water; make a
quart soda-biscuit dough ; take two-thirds of dough, roll to a fourth,
of an inch thick, cut in strips one inch wide by three long ; pare and
slice six potatoes ; boil veal till tender, take out all but three or four
pieces, put in two handfuls of potatoes and several strips of dough,
then adxl pieces of veal and dou^h, seasoning with salt, pepper, and
a little butter, until all the veal is in pot ; add boiling water enough
to cover, take rest of dough, roll out to size of pot, cut several holeer
to let steam escape, and place over the whole. Put on a tight lid
and boil gently twenty or thirty minutes wiikout uncovering. Or^
✪ Roast Loin of Veal
Page 374 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Veal Pie. — Cut two pounds cutlets into square pieces, and sea* son with pepper, salt, and pounded mace ; put in a pudding dish with two tablespoons minced savory herbs sprinkled over, and one or two slices of lean bacon or ham placed on top ; if possible this should be previously cooked, as undressed bacon makes the veal red, and spoils its appearance. Pour in a little water, cover with crust, ornament as fancied ; brush over with yolk of an egg, and bake in a well heated oven for about one and one-half hours. Pour in a good gravy after baking, which is done by removing the top ornament, and replacing it after the gravy is added. For a Veal and Ham Pie. cut the veal and ham in thin slices, lay a slice of ham, about one-tnird the slice of the veal on the latter, season with seasoning as above, and roll them up and place them in the dish, add water and chopped (not sliced) hard-boiled eggs, place on the crust and bake in a moderate heat, the same as for Beefsteak Pie. If the ham is very salt use less salt and more pepper in the seasoning. Parsley is a great favorite generally with veai. Those wishing it can add it ; also forcemeat bails. Catsup, either mushroom or tomato or a little Worcestershire sauce, may also be added. Some are very fond of sausage meat added to the veal pie ; but all these are mere matters of taste. For a Veal and Oyster Pie procure a pound flank or neck of veal,, cut in small pieces and stew until tender in just enough water to cover. Chop an onion with a little parsley and add with the pork also cut up, salt and pepper and last a spoonful of thickening and a cup milk. Take from fire and turn it into a shallow pan that will hold one and one-half or two quarts. Then scatter a cup ovsters and their liquor over the top, sprinkle a little more pepper ana a dust of flour from the dredger, and cover with a crust, ^ake about half au hour. The crust may be made bjr rubbing a small cup minced suet with a heaping cup nour and a pinch salt, and mixing with lukewarm water, or with lard and flour in about the same measures, mixed up very cold.
Veal Pot-Pie. — Put two or three pounds veal fa piece with ribft is good), cut in a dozen pieces, in a quart cola water; make a quart soda-biscuit dough ; take two-thirds of dough, roll to a fourth, of an inch thick, cut in strips one inch wide by three long ; pare and slice six potatoes ; boil veal till tender, take out all but three or four pieces, put in two handfuls of potatoes and several strips of dough, then adxl pieces of veal and dough, seasoning with salt, pepper, and a little butter, until all the veal is in pot ; add boiling water enough to cover, take rest of dough, roll out to size of pot, cut several holes to let steam escape, and place over the whole. Put on a tight lid and boil gently twenty or thirty minutes wiikout uncovering. Or^
Records on this page
Veal PieVeal and Ham PieVeal and Oyster PieRoast Loin of VealVeal Pot-Pie