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Veal And Ham Pie Recipe
|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|
Serving size: Complete recipe
Calories 3540 Calories from Fat 1276
% Daily Value*
Total Fat 142 g218.1%
Saturated Fat 49.1 g245.7%
Trans Fat 0 g
Cholesterol 2292.4 mg
Sodium 3891.5 mg162.1%
Total Carbohydrates 35 g11.6%
Dietary Fiber 7.3 g29.3%
Sugars 17.7 g
Protein 501 g1001.8%
Vitamin A 254.9% Vitamin C 34.9%
Calcium 16.1% Iron 15.8%
*Based on a 2000 Calorie diet
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.