Veal and Ham Raised Pie

Name: Veal and Ham Raised Pie
Ingredients: forcemeat stuffing; freshly ground nutmeg and allspice; freshly grated lemon peel; 1 tablespoon freshly chopped parsley; freshly ground mace and nutmeg; salt and cayenne pepper; 1 pound fat bacon, minced; 2 eggs, well beaten; 1 pound shoulder of veal, minced; ½ pint strong gravy or stock; ½ pound ham, diced; beaten egg white; salt and freshly ground black pepper; ¼ level teaspoon dried thyme; 1 pound shoulder of veal, diced; 2 egg yolks, well beaten; 1 pound raised or rich raised pie crust

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound raised or rich raised pie crust
2 egg yolks, well beaten
forcemeat stuffin

Pastry
Main course
Pie

Method

To raise a pie crust in the traditional manner with your hands is a difficult task that can only be achieved with practice. A simpler method is to roll out the pastry and cut 2 rounds or oval pieces for the top and bottom crusts, and a piece long enough for the sides. Place the bottom piece on a buttered baking sheet and fasten sides to it with beaten egg yolk, pinching edges well together.