Veal and Ham Pie


  • hot water crust pastry made with 12 oz. flour
  • ¼ lb. fillet of veal
  • 6 oz. ham, in one slice
  • 2 hard-boiled eggs, shelled
  • small pinch ground ginger
  • small pinch ground nutmeg
  • ½ level teaspoon grated lemon rind
  • salt and pepper to taste
  • about ¼ pint veal stock


Reserve one third of the pastry for the lid, and use the rest to line a greased 1 lb. loaf tin. Trim and dice both meats into small cubes. Mix with the salt, pepper and grated lemon rind. Place half the meat in the bottom of the tin, arrange the eggs lengthwise on top, and press the rest of the meat firmly round and over them. Sprinkle about 3 tablespoons of veal stock over it. Turn the top of the pastry in all round. Roll out the remaining one third of pastry to form the lid, damp the edges, press on top, pinch the edges together. Make a hole in the centre, brush over with beaten egg and decorate with pastry leaves cut from the trimmings, then brush over again. Bake in the centre of a moderate oven, reducing the heat slightly after the first hour, for 2–21/2 hours. Immediately pour in sufficient veal stock through the centre hole to fill the pie. Remove from the tin when completely cold, and the jelly is set.