Pot Pie Of Veal
|Lean veal||1 1⁄4 Pound|
|Pork||1⁄2 Pound, pickled|
|Stock||1 Cup (16 tbs)|
|Puff pastry||1 (Using 6 Ounce Flour, Rough Pastry)|
Cut the meat into pieces convenient for serving and cut the pork into thin, small slices.
Place the meat and pork in layers in a large pie-dish, seasoning each layer well with salt and pepper, and fill the dish J full with stock.
Cover with a lid and cook in a moderate oven (350° F., Gas 4) for 1 1/2 hr Meanwhile parboil the potatoes and cut in thick slices.
After cooking for 1 1/2 hr., allow the meat to cool slightly.
Add more stock if necessary, place the potatoes on top, cover with pastry and make a hole in the top.
Bake in a very hot oven (450° F., Gas 8) until the pastry is set, reduce heat and cook more slowly for the remainder of the time, making 40-50 min altogether.
Add more hot stock through the hole in the top.
Garnish with parsley and serve.