Home › The Principles of Cookery › Veal Pie, with Oysters

Veal Pie, with Oysters

Take a pound and a half of veal cutlet half an inch thick. Flatten the meat with a cutlet-bat, sprinkle over it a seasoning of pepper, salt, and grated nutmeg, and cut it into neat pieces. Spread upon these a thin covering of lean ham minced and pounded, and roll them up. Place them at the bottom of a pie-dish, and put a layer of oysters upon them. Repeat until the dish is full. Stew the bones and trimmings of the veal in stock or water, thicken the liquor with flour and butter, and add the oyster liquor. Pour the strained gravy over the meat, and keep back a portion to put into the pie when it is baked. Cover the pie with pastry, and bake in the usual way. Time to bake the pie, an hour and a half to two hours.