VEAL AND HAM PIE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

2 lbs. of veal cutlets ↝ Veal, leg, top round, cap off, cutlet, boneless, raw [Lamb, Veal, and Game Products]
1/2 lb. of boiled ham ↝ Ham [Cold cuts and cured meats]
2 tablespoonfuls of minced savoury herbs
1/4 teaspoonful of grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
2 blades of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
a strip of lemon-peel finely minced ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolks of 2 hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 pint of water ↝ Water, tap [Tap water]
nearly 1/2 pint of good strong gravy ↝ Gravy, unspecified type, dry [Soups, Sauces, and Gravies]
puff-crust ↝ Pastry, puff [Doughnuts, sweet rolls, pastries]
yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

Optional additions

a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
oysters ↝ Oysters, raw [Shellfish]
sweetbreads ↝ Sweetbreads [Liver and organ meats]

Instructions (9)

Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie-dish.
Sprinkle over these a portion of the herbs, spices, seasoning, lemon-peel, and the yolks of the eggs cut in slices.
Cut the ham very thin, and put a layer of this in.
Proceed in this manner until the dish is full, so arranging it that the ham comes at the top.
Lay a puff-paste on the edge of the dish, and pour in about 1/2 pint of water.
Cover with crust, ornament it with leaves, brush it over with the yolk of an egg.
Bake in a well-heated oven for 1 to 1-1/2 hour, or longer, should the pie be very large.
When it is taken out of the oven, pour in at the top, through a funnel, nearly 1/2 pint of strong gravy.
This gravy should be made sufficiently good that, when cold, it may cut in a firm jelly.

Original Text

VEAL AND HAM PIE.

898. INGREDIENTS.—2 lbs. of veal cutlets, 1/2 lb. of boiled ham, 2 tablespoonfuls of minced savoury herbs, 1/4 teaspoonful of grated nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of lemon-peel finely minced, the yolks of 2 hard-boiled eggs, 1/2 pint of water, nearly 1/2 pint of good strong gravy, puff-crust.

Mode.—Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie-dish; sprinkle over these a portion of the herbs, spices, seasoning, lemon-peel, and the yolks of the eggs cut in slices; cut the ham very thin, and put a layer of this in. Proceed in this manner until the dish is full, so arranging it that the ham comes at the top. Lay a puff-paste on the edge of the dish, and pour in about 1/2 pint of water; cover with crust, ornament it with leaves, brush it over with the yolk of an egg, and bake in a well-heated oven for 1 to 1-1/2 hour, or longer, should the pie be very large. When it is taken out of the oven, pour in at the top, through a funnel, nearly 1/2 pint of strong gravy: this should be made sufficiently good that, when cold, it may cut in a firm jelly. This pie may be very much enriched by adding a few mushrooms, oysters, or sweetbreads; but it will be found very good without any of the last-named additions.

Time.—1-1/2 hour, or longer, should the pie be very large. Average cost, 3s. Sufficient for 5 or 6 persons. Seasonable from March to October.

Notes

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