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Veal and Ham Pie


  • 2 pounds of veal cutlets
  • 1/2 pound of boiled ham
  • 2 tablespoonfuls of minced savoury herbs
  • 1/4 teaspoonful of grated nutmeg
  • 2 blades of pounded mace
  • pepper and salt to taste
  • a strip of lemon-peel finely minced
  • yolks of 2 hard-boiled eggs
  • 1/2 pint of water
  • nearly 1/2 pint of good strong gravy
  • puff-crust


Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie-dish; sprinkle over these a portion of the herbs, spices, seasoning, lemon-peel, and the yolks of the eggs cut in slices; cut the ham very thin, and put a layer of this in. Proceed in this manner until the dish is full, so arranging it that the ham comes at the top. Lay a puff-paste on the edge of the dish, and pour in about 1/2 pint of water; cover with crust, ornament it with leaves, brush it over with the yolk of an egg, and bake in a well-heated oven for 1 to 1 1/2 hour, or longer, should the pie be very large. When it is taken out of the oven, pour in at the top, through a funnel, nearly 1/2 pint of strong gravy: this should be made sufficiently good that, when cold, it may cut in a firm jelly. This pie may be very much enriched by adding a few mushrooms, oysters, or sweetbreads; but it will be found very good without any of the last-named additions.

Time: 1 1/2 hours, or longer, should the pie be very large.

Sufficient for 5 or 6 persons.

Seasonable from March to October.


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The Book of Household Management (1861).

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