VEAL OLIVE PIE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Cut thin slices from a fillet of veal.
  2. Place on them thin slices of bacon.
  3. Place a layer of forcemeat, made by recipe No. 417, with an additional seasoning of shalot and cayenne, over the bacon.
  4. Roll them tightly.
  5. Fill up a pie-dish with the rolled veal pieces.
  6. Add the gravy and cream.
  7. Cover with a puff-crust.
  8. Bake for 1 to 1-1/2 hour.
  9. If the pie is very large, allow 2 hours.
  10. The pieces of rolled veal should be about 3 inches in length, and about 3 inches round.
Original Text
VEAL OLIVE PIE (Cold Meat Cookery). 895. INGREDIENTS.—A few thin slices of cold fillet of veal, a few thin slices of bacon, forcemeat No. 417, a cupful of gravy, 4 tablespoonfuls of cream, puff-crust. Mode.—Cut thin slices from a fillet of veal, place on them thin slices of bacon, and over them a layer of forcemeat, made by recipe No. 417, with an additional seasoning of shalot and cayenne; roll them tightly, and fill up a pie-dish with them; add the gravy and cream, cover with a puff-crust, and bake for 1 to 1-1/2 hour: should the pie be very large, allow 2 hours. The pieces of rolled veal should be about 3 inches in length, and about 3 inches round. Time.—Moderate-sized pie, 1 to 1-1/2 hour. Seasonable from March to October.
Notes
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