Home › The Principles of Cookery › Veal Pie

Veal Pie

Any part of lean veal free from fat and bone may be used for a pie. The loin and the best end of the neck are excellent for the purpose when the bone and the greater part of the fat are removed. Slices from the fillet are very good also. The knuckle, part of the leg, the breast, and the shoulder may also be advantageously used, but they should be partially stewed before being put into the pie, as otherwise they will not be tender. Veal pie may be made plain or rich according to choice. Ham or bacon, forcemeat balls, hard-boiled eggs, sweetbreads, oysters, mushrooms, truffles, etc., may all be introduced. If ham or bacon has been cured with saltpetre there is a danger that it will make the veal red, and so spoil the appearance of the pie. On this account cooked ham or bacon is to be preferred, though it is not so savoury.