Veal Pie (rich)

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For the pie

a neck, a fillet, or a breast of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
two sweetbreads ↝ Sweetbreads [Liver and organ meats]
paste ↝ Guava paste [Jams, syrups, toppings]
yolks of eggs boiled hard ↝ Egg, yolk only, raw [Eggs and omelets]
oysters ↝ Oysters, raw [Shellfish]
water ↝ Water, tap [Tap water]

For the gravy

good boiled gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (8)

Cut steaks from a neck, fillet, or breast of veal.
Season the steaks with pepper, salt, nutmeg, and a few cloves, truffles, and morels.
Slice two sweetbreads and season them in the same manner.
Put a layer of paste round the dish.
Layer the dish with the seasoned veal, yolks of hard-boiled eggs, and oysters.
Fill the dish with water.
Bake the pie.
When taken out of the oven, pour in at the top through a funnel some good boiled gravy, thickened with cream and flour boiled up.

Original Text

Veal Pie (rich).

Take a neck, a fillet, or a breast of veal, cut from it your steaks, seasoned with pepper, salt, nutmeg, and a few cloves, truffles, and morels; then slice two sweetbreads; season them in the same manner, and put a layer of paste round the dish; then lay the meat, yolks of eggs boiled hard, and oysters at the top: fill it with water. When taken out of the oven, pour in at the top through a funnel some good boiled gravy, thickened with cream and flour boiled up.

Notes

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