Veal & Ham Pie
- 2 lbs veal cutlet
- 1 lb raw or cold, boiled ham, cut very thin
- Crust for meat pies
- Pepper
- Salt
- Hard boiled egg, sliced
- Butter
- Flour
- Veal force meat
- 1 cup broth or cold, veal gravy
Cut the veal in thin slices half the size of your hand. Cut the ham the same manner.
Line a deep dish with the crust for meat pies. Put a layer of the veal in the bottom. Season with pepper and very little salt. Spread the sliced hard boiled egg over. Strew little pieces of butter over the top and dust lightly with flour. Put a layer of sliced ham and on that a layer, half an inch thick, of veal force meat. Repeat the layers. Pour broth over all, made from the trimmings of the veal.
Cover with crust. Ornament the center with leaves cut out of the paste. Bake slowly at 300°F for nearly 2 hours. Cover with thick paper when brown enough.
Line a deep dish with the crust for meat pies. Put a layer of the veal in the bottom. Season with pepper and very little salt. Spread the sliced hard boiled egg over. Strew little pieces of butter over the top and dust lightly with flour. Put a layer of sliced ham and on that a layer, half an inch thick, of veal force meat. Repeat the layers. Pour broth over all, made from the trimmings of the veal.
Cover with crust. Ornament the center with leaves cut out of the paste. Bake slowly at 300°F for nearly 2 hours. Cover with thick paper when brown enough.
Submitted by Apr 2, 2010
15 min 30 min 45 min
15 min 30 min 45 min