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Windsor Veal Pie
Preamble
"Through the ages raised meat pies have played a large part in English cooking and hospitality. This recipe, no doubt evolved over the years, is from Cassell's Dictionary of Cookery 1877 (London)."
Ingredients1 1/2 lb Flour 3/4 lb Butter or Lard Pinch Salt 1/2 pint Water Lean Veal Lean Ham Powdered Mace White Pepper Strong Veal Gravy Butter |
MethodMake a crust with flour, 3/4 lb butter, pinch salt and 1/2 pint water. Put aside to rest. Fill a dish with alternate layers of lean veal cut in slices 1/2 inch thick, and thin slices of lean ham, season each layer with powdered mace and white pepper. Place a dish with a weight on over the meat, press it for half an hour. Pour upon it as much strong veal gravy that will jelly when cold, to cover it, add a slice of fresh butter. Cover the dish with the pastry, bake until done enough. Serve cold. |
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