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.