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📝 Description
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🥘 Ingredients
A few thin slices of cold fillet of veal, a few thin slices of bacon, forcemeat No. 417, a cupful of gravy, 4 tablespoonfuls of cream, puff-crust.
👨🍳 Method
Cut thin slices from a fillet of veal, place on them thin slices of bacon, and over them a layer of forcemeat, made by recipe No. 417, with an additional seasoning of shalot and cayenne; roll them tightly, and fill up a pie-dish with them; add the gravy and cream, cover with a puff-crust, and bake for 1 to 1-1/2 hour: should the pie be very large, allow 2 hours. The pieces of rolled veal should be about 3 inches in length, and about 3 inches round.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage pie, expecting a dry, heavy dish, but I found a delightful, savoury delight instead. The star of the show was the forcemeat, a mix of ground pork, herbs, and spices that I had never used before. It was the perfect binding agent for the veal and bacon, adding a depth of flavor that I didn't expect from a 160-year-old recipe. This pie is perfect for the weekend cook who wants to impress with a show-stopping dish. The rolling of the veal, bacon, and forcemeat into neat little parcels was a joy, and the puff pastry topped with gravy and cream created a golden, crispy lid. The final product was a hearty, comforting meal that my family devoured in minutes. Next time, I'll try adding some mushrooms to the forcemeat for an extra earthy note.
