Raised Veal and Ham Pie from The Times Cookery Book by Katie Stewart
First prepare the filling. Trim the veal and gammon, and cut both into small neat pieces. Add the salt and a seasoning of pepper, the finely grated lemon rind and the chopped parsley. Set aside whi...
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
Ingredients
- 12 oz (350 g) plain flour
- 1 level teaspoon salt
- 4 oz (100 g) lard
- 1½ gills (2¼ dl) mixed milk and water
- 1½ lb (700 g) lean veal
- ½ lb (225 g) gammon
- freshly milled pepper
- grated rind of ¼ lemon
- 1 tablespoon chopped parsley
- 2 hard-boiled eggs
- beaten egg and milk
- 1 teaspoon gelatine
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