Veal and Ham Pie

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a traditional recipe which comes from a seventeenth-century cook book. The pie may be eaten hot or cold.


  • 1 lb. (½ k.) fillet of veal
  • ¼ lb. (120


Put the veal and the onion, stuck with cloves, in cold water just to cover and stew for 40 minutes. Remove the meat and onion, and reserve the stock. When cold, cut the veal into very thin slices with a very sharp knife, put a little parsley, herbs, lemon peel, salt and pepper on each slice and roll up. Pack the rolls in a pie dish, with the ham cut in short strips and the hard-boiled eggs cut