Raised Veal, Pork and Egg Pie (Plate 5)

Preparation info
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By Isabella Beeton

Published 1861

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  • Hot water crust pastry using 12 oz. flour, etc.
  • 1 lb. stewing veal


Grease a 7-in. tin with lard. Make the pastry and, when cool enough to handle, knead well. Cut off a quarter of the dough and keep this covered in a warm place until required. Roll out remaining dough to a round 2 in.</