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Show VEAL PIE. <br><br> Two pounds lean veal; a slice of corned (not smoked) ham; one hard boiled egg; flour for thickening; pepper and salt; paste for crust, one tablespoonful butter. Cut the meat into dice, and stew tender in enough cold water to cover it well. Fill a deep bake-dish with this, interspersing the hard boiled egg minced small. Cut up a tablespoonful of butter in one of flour, and stir into the liquor in which the meat was cooked. Pour into the dish over the meat, cover with the paste, and bake in a good oven until browned. Make the crust by rubbing a tablespoonful of lard or nice dripping into a cupful of prepared flour, salting it and wetting it up with a little milk. Water will do, but is not quite so good. Roll out with a few quick passes of the rolling pin into a sheet half an inch thick, and lay over the pie, printing or pinching hard at the edges. Make a gash or two in the middle, to allow the escape of the heated air. Use a top-crust only with meat-pies. |