Veal Pie
- Veal, cut in small pieces or slices
- 1 Tbsp salt
- Butter
- Pie paste (see Puff Paste recipe)
- Pepper
- Wheat flour
Put the veal slices in a stewpan with hot water to cover it. Add salt and set it on the stove. Remove the scum as it rises. When the meat is tender, put it in a dish to cool off. Take out all the small bones.
Butter a tin or pudding pan. Line it with pie paste. Lay some of the parboiled meat in to fill it halfway. Put pats of butter all over the meat. Shake some pepper over the meat. Dredge wheat flour over it until it looks white. Fill it nearly to the top with some of the water in which the meat was boiled.
Roll a cover for the top of the crust. Puff paste it, giving it 2 or 3 turns and roll, roll, roll it to nearly half an inch thickness. Cut a slit in the center and make several incisions on either side of it. Put the crust on and trim the edges neatly with a knife.
Bake with love for approximately an hour in a quick oven at 400 degrees F.
*A breast of veal will make two 2-quart pies.
*Half a pound of corned pork, cut in thin slices and parboiled with the meat, will improve the recipe and very little, if any, butter will be required for the pie. When pork is used, no other salt will be necessary.
*Many are fond of thin slices of ham cooked with the veal for pie.
Butter a tin or pudding pan. Line it with pie paste. Lay some of the parboiled meat in to fill it halfway. Put pats of butter all over the meat. Shake some pepper over the meat. Dredge wheat flour over it until it looks white. Fill it nearly to the top with some of the water in which the meat was boiled.
Roll a cover for the top of the crust. Puff paste it, giving it 2 or 3 turns and roll, roll, roll it to nearly half an inch thickness. Cut a slit in the center and make several incisions on either side of it. Put the crust on and trim the edges neatly with a knife.
Bake with love for approximately an hour in a quick oven at 400 degrees F.
*A breast of veal will make two 2-quart pies.
*Half a pound of corned pork, cut in thin slices and parboiled with the meat, will improve the recipe and very little, if any, butter will be required for the pie. When pork is used, no other salt will be necessary.
*Many are fond of thin slices of ham cooked with the veal for pie.
Submitted by Jul 13, 2009
11 min 60 min 71 min
11 min 60 min 71 min