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Plain Veal Pie

From The cook and housewife's manual (1847).

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A historical recipe

The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 1 ingredient

  1. a glass of water

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut small cutlets from the back- ribs or breast.
  2. Trim off the bones, and season the chops highly with mixed spices and such minced herbs as you choose ;
  3. add a glass of water or a little gravy dravtni from the trimmings, and cover the pie.
  4. — Obs, A slice of dressed bacon is an improvement.
  5. Uncooked bacon, if used, would, from saltpetre in it, make the veal red and ugly-looking ;
  6. else uncooked were better.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
Source public domain per archive.org metadata; unverified
Credit

From The cook and housewife's manual (1847), printed page 433, digitised by the Internet Archive: https://archive.org/details/cookandhousewif03johngoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.