Pot Pie of Veal

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. lean veal
  • ½ lb. pickled pork
  • salt and pepper
  • stock
  • 1 lb. potatoes
  • puff or rough puff pastry using 6 oz. flour, etc.


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 the meat to cool slightly. Add more stock if necessary, place the potatoes on top, cover with pastry and make a hole in the top. Bake in a very hot oven (450° F., Gas 8) until the pastry is set, reduce heat and cook more slowly for the remainder of the time, making 40–50 min. altogether. Add more hot stock through the hole in the top. Garnish with parsley and serve.