Veal And Ham Pie
|Veal shoulder||3 1⁄2 Pound|
|Chopped celery||1 Cup (16 tbs)|
|Diced carrots||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Cooked ham||1⁄2 Pound, cut into strips|
|Hard boiled eggs||2|
Place veal in kettle.
Cover with cold water.
Simmer gently until meat is tender.
Take meat off the bones and dice.
Strain stock€”there should be about 3 cups.
Add to diced vegetables and seasonings, cook until vegetables are tender.
Soak gelatine in cold water for 5 minutes.
Add to hot vegetable stock, stir until dissolved.
Fill greased casserole with alternate layers of veal, ham and slices of hard boiled egg.
Pour the vegetable stock over all.
Cover with plain pastry, bake in hot oven (450° F.) until pastry is brown.
Let stand till cold and jellied.
Serving size: Complete recipe
Calories 3887 Calories from Fat 1544
% Daily Value*
Total Fat 171 g263.8%
Saturated Fat 60.4 g302.1%
Trans Fat 0 g
Cholesterol 2505.6 mg835.2%
Sodium 4025.3 mg167.7%
Total Carbohydrates 33 g10.8%
Dietary Fiber 6.2 g24.8%
Sugars 16.6 g
Protein 516 g1032.8%
Vitamin A 255.4% Vitamin C 36%
Calcium 19.3% Iron 28.5%
*Based on a 2000 Calorie diet