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📝 Description
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🥘 Ingredients
2 lbs. of veal cutlets, 1 or 2 slices of lean bacon or ham, pepper and salt to taste, 2 tablespoonfuls of minced savoury herbs, 2 blades of pounded mace, crust, 1 teacupful of gravy.
👨🍳 Method
Cut the cutlets into square pieces, and season them with pepper, salt, and pounded mace; put them in a pie-dish with the savoury herbs sprinkled over, and 1 or 2 slices of lean bacon or ham placed at the top: if possible, this should be previously cooked, as undressed bacon makes the veal red, and spoils its appearance. Pour in a little water, cover with crust, ornament it in any way that is approved; brush it over with the yolk of an egg, and bake in a well-heated oven for about 1-1/2 hour. Pour in a good gravy after baking, which is done by removing the top ornament, and replacing it after the gravy is added.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Veal Pie from Mrs. Beeton's classic cookbook this week, and I was pleasantly surprised by how the flavors melded together despite the minimal effort involved. As a weeknight warrior, I appreciated the simplicity of the ingredient list and the straightforward instructions. The pie crust, brushed with egg yolk, gave the dish a lovely golden finish that my kids were excited to dig into. What truly delighted me was the subtle warmth from the mace. I'd never used it before, but it added a unique depth to the veal that made the dish feel special, not just hurried. This recipe is perfect for a busy parent like me who wants to serve something hearty and comforting without spending hours in the kitchen. The only downside was the baking time — 1-1/2 hours seemed excessive for a weeknight, so I'd recommend starting it earlier in the day or using a quicker cooking method. Next time, I might try it in the slow cooker.
