International Styles

Veal Pot Pie Recipes

Veal Pot Pie Recipe

Procure a lovely breast or brisket of veal, well jointed, put the pieces into the pot with one quart of water to every five pounds of meat; put the pot over a slow flame; just prior to it coming to a boil, skim it well and pour in a teacup of cold water; then turn over the meat so that all the scum may rise; remove all the scum, boil quite hard, season with salt and pepper to your taste, always remembering that the crust will take up part of the seasoning; when this is finished cut off your crust in pieces of equal size, but don't roll or mould them; lay them on top of the meat, so as to cover it; put the lid on the pot closely, let the whole boil slowly one hour. If the lid does not fit the pot closely, wrap a cloth around it, so that no steam will escape; and never allow the pot to stop boiling.

The crust for pot pie ought to be raised with yeast. To three pints of flour add two ounces of butter, a bit of salt, and wet with milk adequate to make a soft dough; knead it well and set it away to rise; when quite light, mould and knead it once more, and allow it to stand, in winter, one hour, in summer, a half hour, when it will be ready to cut.

In summer you should add a half a teaspoon of soda when you knead it the second time, or you may wet it with water and add another bit of butter.

Veal Pie Recipe

Cut the veal into fairly small pieces or slices, put it in a stew pan with hot water to cover it; add to it a tablespoon of salt and set it over the flame; take off the scum as it rises; when the meat is tender turn it into a dish to cool; take out all the small bones, butter a tin or earthen basin or pudding-pan, line it with pie paste, lay some of the parboiled meat in to half fill it; put bits of butter in the size of a hickory nut all over the meat; shake pepper over, dredge wheat flour over until it looks white, then 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 two or three turns, and roll it to nearly half an inch thickness; cut a slit in the centre and make several small incisions on either side of it, put the crust on, trim the edges neatly with a knife; bake one hour cooking time in a quick oven.

A breast of veal will make two two quart basin pies; half a pound of lovely corned pork, cut in thin slices and parboiled with the meat, will make it very nice, and very little, if any, butter will be required for the pie; when pork is used not other salt will be necessary. Many like thin slices of sweet ham cooked with the veal for pie.

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