Veal and Ham Pie

Preparation info

  • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¾ lb. sliced York ham
  • ¾ lb. fillet of veal
  • 2 hard-boiled eggs
  • ½ teasp. mixed herbs
  • ½ teasp. pepper
  • ¼ teasp. ginger and nutmeg (mixed together)
  • jelly stock
  • ½ lb. puff pastry


Line a pie-dish with slices of ham. Fill with small slices of ham and ¼-in.-thick slices of the veal fillet. With each layer place thick slices of the eggs and sprinkle with the mixed herbs and seasoning. When the dish is filled moisten with the stock, cover with puff pastry and cook in a medium oven until the pastry is just browned. Remove and cook slowly on a low heat for a further 15 min. When cold pierce the crust in 2 places and fill with stock to replace that which has evaporated. Allow to set, serve cold.