Veal Flory

Florentine Pie1

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

  • About

Meg Dods’s Recipe


  • veal
  • bacon
  • spices
  • herbs
  • gravy
  • forcemeat


Cut chops from the back-ribs or breast of veal. Trim off the bones and season the chops highly with mixed spices and such minced herbs as you choose. Add a few slices of lean bacon, forcemeat balls, and boiled yolks of eggs; or a scalded sweetbread cut into bits, and truffles, morells, or mushrooms as is convenient or approved. Add a little gravy drawn from the trimmings, and cover the pie.