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From: The Thorough Good Cook

Entrees: 37. Veal and Ham Pie
Take two pounds of veal cutlets, divide them into small pieces, and season with pepper and salt. Then take a pound of raw or dressed ham, cut it into slices. Lay both alternately in the dish, and put some forcemeat or sausage-meat over all, with stewed mushrooms, the yolks of three hard eggs and a glass of water. The best end of a neck of veal cut into chops is the most approved part for a pie.

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