Home › Meats and Poultry › Veal Pie

Veal Pie

Stew knuckle of veal an hour and a half; pick off the meat. Make sauce of equal quantities of butter and flour, stir into the boiling veal stock and season with pepper and salt, a few drops of onion juice and a little celery salt. For the pie crust, take two cups of pastry flour, one-half teaspoon of salt, two teaspoons of baking powder, two tablespoons of shortening, one egg, and nearly a cup of milk. Sift baking powder and flour, add salt, the beaten egg and milk, pouring round outside. Mix with two forks, as it makes it lighter.

Pour the mixture on boiling hot meat and gravy. Bake in hot oven.-Agnes Pitman.