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Show An Kn.llsh Veal Pie. Here is a recipe for making an English veal pie, a regular "weal and hammer.'' When good it is good. To make this requires re-quires one calfs head and pie paste. Take the head and clean it thoroughly, and soak it in salt and tepid water an hour. Then with clean water put it on to boil without the brains. Let it boil until ready to drop from the bones. Have a chopping tray ready and a four quart basin lined with crust When the water has boiled down in the kettle over one-half do not replenish it, but let the head simmer. As soon as it is ready take it out directly into the chopping tray, free it from bones, chop it into pieces about an inch square and transfer it while still hot to the tray. It must not get cold. Then see if the liquor is well seasoned with salt, pepper, and herbs if liked, and about four ounces of lean ham chopped fine, and pour it into the pie over the meat until full. Put on the top crust and bake in a brisk oven. This should not be cut until cold, when it will cut like cheese. The cost of this pie, which will keep a month, would be about fifty cent's. |