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Pot Pie Of Veal

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  Lean veal 1 1⁄4 Pound
  Pork 1⁄2 Pound, pickled
  Stock 1 Cup (16 tbs)
  Potatoes 1 Pound
  Puff pastry 1 (Using 6 Ounce Flour, Rough Pastry)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Side Dish
Crock Pot

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2278 Calories from Fat 1115

% Daily Value*

Total Fat 124 g190.3%

Saturated Fat 40.4 g202.2%

Trans Fat 0 g

Cholesterol 554.6 mg184.9%

Sodium 1492.8 mg62.2%

Total Carbohydrates 118 g39.3%

Dietary Fiber 11.1 g44.6%

Sugars 4.1 g

Protein 168 g336.3%

Vitamin A 0.5% Vitamin C 149.3%

Calcium 12.2% Iron 60.8%

*Based on a 2000 Calorie diet

Pot Pie Of Veal Recipe