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Classic
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page 54
them a pint of soup stock, boil it together for five minutes and pour it into
the piepan where you have placed your ham and veal. Put a dozen hard-boiled
yolks of eggs in among the contents of the pie, cover it with a nice paste and
bake it one hour and a half.
FRICANDELLONS OF COLD VEAL OR MUTTON
Mince the meat very fine, soak a thick slice of bread in boiling milk, mash it,
and mix it with the cold meat; add a beaten egg (or two if you have more than a
quarter of a pound of meat), some chopped parsley and thyme, a little grated
lemon peel, pepper and salt; make this into cakes, and fry in butter or lard.
Serve them dry on a serviette, accompanied with a gravy made from the bones of
the minced meat which must be cooked with an onion, a little butter and flour,
and milk; when brown it is ready.
VEAL AND HAM RAISED PIE, OR TIMBALE
Lard two pounds of lean veal well with strips of fat bacon, and add two pounds
of ham. Line a deep pan or mould with rich paste; lay in the bottom of this a
layer of liver forcemeat, then the veal and ham, and so on in alternate layers,
till the dish is full. Season between each layer with thyme, bay leaf, marjoram,
or any dried and pounded sweet herbs; fill up the hollow places, and cover the
pan with paste. Decorate the top of the pit with cut dough leaves; make a hole
in the top to pour in the gravy, and let out the steam. Egg the top of the pie
and bake it for three hours; withdraw it from the oven, and place the point of a
funnel in the hole in the top,
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