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Veal Flory
Florentine Pie1
- Difficulty
Easy
Published 2015
Meg Dods’s Recipe
Ingredients
- veal
- bacon
- spices
- herbs
- gravy
- forcemeat
Method
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.
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