Veal and Ham Pies
- 2 pounds pork shoulder
- 2 pounds fat pork
- White bread crumbs
- Milk
- 4 eggs, beaten
- Cognac
- Ham Slices
- Veal Slices
- Rich Pastry
Grind lean and fat pork, mix with eggs, a little cognac and bread crumbs, which have been soaked in milk; season well. Place layer of cooked ham in individual casseroles; cover with stuffing, top with slice of cooked veal, repeat layers. Cover with pie paste, leaving a steam-vent in top; bake slowly until almost done. Remove pies and insert jellied stock (left from cooking veal) through hole in top. Return to oven for approximately ten minutes; remove from oven and fill with more jelly, heat through and serve like a rascal with a smile on your face.
Submitted by Jun 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min