Reference > Farmer's Cookbook > VEAL > English Meat Pie
  Braised Shoulder of Veal Roast Veal  
CONTENTS · BIBLIOGRAPHIC RECORD

English Meat Pie

Knuckle of veal
Blade of mace
1 slice onion
2 teaspoons salt
1 slice carrot
1/2 lb. lean raw ham
Bit of bay leaf
4 tablespoons flour
Sprig of parsley
4 tablespoons butter
12 peppercorns
2 doz. bearded oysters

Remove meat from bones. Cover bones with cold water, add vegetables and seasonings, and heat slowly to boilingpoint. Add meat, boil five minutes, and let simmer until meat is tender; remove meat and reduce stock to two cups. Put ham in frying-pan, cover with lukewarm water, and let stand on back of range one hour. Brown butter, and flour, and when well browned add stock; then add veal and ham each cut into cubes. Let simmer twenty minutes and add oysters. Put in serving dish and cover with top made of puff paste. It is much better to bake the paste separately and cover pie just before sending to table.


CONTENTS · BIBLIOGRAPHIC RECORD
  Braised Shoulder of Veal Roast Veal  
 
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