Veal And Ham Fatties

Prepare half a pound of half puff paste, roll it out a quarter of an inch in thickness, cut it into as many squares as you have patty-pans, cover them, trim round and lay in each a piece of bread an inch thick, and nearly as large round as the inside of your patty-pan, cover them with crust rolled the same thickness as that on the bottom, wet the edge of the under crust before you lay the lid on, press it around to make it stick, and bake fifteen minutes in a hot oven; then cut a round piece out of the lid, take out the bread, and fill them with the veal and ham prepared as follows: Chop half a pound of cold roast veal, half the quantity of cold boiled or raw ham, put it together into a stew-pan, with two ounces of butter, two teaspoonsful of flour, a gill of cream, half a gill of broth, a little grated nutmeg, pepper and a very little salt if needed, and a little chopped parsley, stew over the fire about six or eight minutes, stirring all the time; then fill the patties and serve.

Veal And Ham Pie

Take two pounds of veal cutlet, cut them in thin slices half the size of your hand, and one pound of either raw or cold boiled ham cut the same way, line a deep dish with the crust for meat pies, put in the bottom a layer of the veal, season with pepper and a very little salt, slice a hard-boiled egg and spread over, strew over the top little pieces of butter, dust with flour lightly, then put a layer of the ham, and on that a layer half an inch thick of veal force-meat, then another layer of the veal, seasoned as before, ham and force meat; pour over all a coffeecup full of broth made from the trimmings of the veal, or what is better, the same of cold veal gravy; cover with crust, ornament the centre with leaves cut out of the paste, and bake slowly nearly two hours: cover with thick paper when brown enough The harm for this pie should be cut very thin