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Veal and Sausage Pie

Pastries - Savoury Double Crust Pies

Original Receipt from 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807)

Cover a shallow dish with paste, lay a well beaten veal cutlet at the bottom slightly seasoned, cover it with a Bologna sausage freed from the skin and cut into slices, then add another cutlet and a layer of the Bologna sausage, cover the whole with paste and put no water to it. The veal will give out sufficient gravy while it will be rendered very savoury by the sausage. It is excellent eaten cold

Original Receipt from 'The breakfast book' by G. Hill (1865)

Skin some Lyons or Bologna sausage cut it into tolerably thin slices divide these into quarters. Cover a pie dish or stewpan with paste, lay in the sausage, interspersing it with peppered collops of veal or sweetbreads and lumps of fresh sausage meat, spiced but not salted. If this sausage meat can conveniently be made with the flesh of game or poultry it is a great improvement. Pork cutlets may be employed in place of veal. Put on a lid of paste and bake in a slow oven for two hours if a large pie.

Original Receipt from 'My Receipt Book', by 'A Lady', published by Groombridge and Sons, London, 1867

Veal and Sausage Pie
Raise some small pies about the size of a saucer, or not quite so large, chop some veal from the knuckle, season with white pepper and salt, put in the pie a little of the chopped veal and then a layer of pork sausage meat, and so on, till you have filled the crust, put on a lid ornament the top, and bake, pour in a little veal stock a few minutes before taking them out of the oven.

See also: Sausage Plait

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