A savoury Veal Pie

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the pie
for seasoning
Instructions (13)
  1. Cut a loin of veal into steaks.
  2. Season the veal with beaten mace, nutmeg, pepper, and salt.
  3. Lay the seasoned veal in your dish.
  4. Add sweetbreads seasoned with the meat, the yolks of six hard eggs, and a pint of oysters.
  5. Pour in half a pint of good gravy.
  6. Lay round your dish a good puff paste, half an inch thick.
  7. Cover the pie with a lid of puff paste the same thickness.
  8. Bake it in a quick oven for an hour and a quarter.
  9. When you take it out of the oven, cut off the lid.
  10. Cut the lid in eight or ten pieces.
  11. Stick the pieces of lid around the inside of the rim.
  12. Cover the meat with slices of lemon.
  13. Serve it up.
Original Text
A savoury Veal Pie. CUT a loin of veal into steaks, season it with beaten mace, nutmeg, pepper, and salt, lay the meat in your dish, with sweetbreads seasoned with the meat, and the yolks of six hard eggs, a pint of oysters, and half a pint of good gravy, lay round your dish a good puff paste, half an inch thick, and cover it with a lid the same thickness, bake it in a quick oven an hour and a quarter; when you take it out of the oven, cut off the lid, then cut the lid in eight or ten pieces, and stick it round the inside of the rim, cover the meat with slices of lemon, and serve it up.
Notes
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