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Casselettes De Veau
Veal Fricassee


(Veal Pot Pie) - (Favorite Dishes)

From MRS. JAMES R. DEANE, of California, Lady Manager.
This is a very simple, attractive and palatable dish for a luncheon
table and may be used either warm or cold. Yours, cordially,
Ingredients for one dozen: One-quarter pound macaroni; one pound filet
of veal; one ounce butter; one ounce flour; one gill of white stock or
milk; three eggs; pepper; salt, and a little cayenne to taste. Chop
the veal and then pass it twice through a sausage cutter or mincing
machine. Cook the butter and flour together for about ten minutes;
then add the milk or stock; then turn on a plate to cool; then add the
minced veal; then add the seasoning; break the eggs in one by one;
stir well. Boil the macaroni in salt and water until soft; drain it
well and cut into rings about one-quarter inch long; have some small
cups shaped like egg-cups; grease the sides slightly and place in the
bottom of each cup a circular piece of cold boiled ham, fitting
closely. Then arrange the macaroni on the sides, the open part to the
side of the cup; then fill each cup with the chopped veal; cover with
a greased paper and steam for twenty minutes. If eaten warm, use any
gravy that may be used with veal. Will keep for two or three days.

Other Recipes

Loin Of Veal Fricassee Of

Well roast a loin of veal, and let it stand till cold. Cut it into

slices; in a saucepan over the stove melt some butter, with a little

flour, shred parsley, and chives. Turn the stewpan a little for a minute

or so, and pepper and salt the veal. Put it again into the pan, and give

it three or four turns over the stove with a little broth, and boil it

a little: then put three or four yolks of eggs beaten up to a cream, and

some parsley shred, to thicken it, always keeping it stirred over the

fire till of sufficient thickness; then serve it up.

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