Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
| Stew | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds of veal cut from the loin
- two pounds of flour
- one piece the sides
- a pint of water to stew
- a pound of butter to two pounds of flour
- two pieces
- black pepper
- pepper
- salt
Directions
Take two pounds of veal cut from the loin, fillet, or the best end of the neck. Remove the bone, fat, and skin, and put them into a sauce-pan with half a pint of water to stew for the gravy. Make a good paste, allowing a pound of butter to two pounds of flour. Divide it into two pieces, roll it out rather thick, and cover with one piece the sides and bottom of a deep dish. Put in a layer of veal, seasoned with black pepper, then a layer of cold ham sliced thin, then more veal, more ham, and so on till the dish is full; interspersing the meat with yolks of eggs boiled hard. If you can procure some small button mushrooms they will be found an improvement. Pour in, at the last, the gravy you have drawn from the trimmings, and put on the lid of the pie, notching the edge handsomely, and ornamenting the centre with a flower made of paste. Bake the pie at least two hours and a half.
You may make a very plain veal pie simply of veal chops, sliced onions, and potatoes pared and quartered. Season with pepper and salt, and fill up the dish with water.