Pot Pie of Veal

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. lean veal
  • ½ lb. pickled pork
  • salt and pepper


Cut the meat into pieces convenient for serving and cut the pork into thin, small slices. Place the meat and pork in layers in a large pie-dish, seasoning each layer well with salt and pepper, and fill the dish ¾ full with stock. Cover with a lid and cook in a moderate oven (350° F., Gas 4) for 1½ hr. Meanwhile parboil the potatoes and cut in thick slices. After cooking for 1½ hr., allow