English Meat Pie
Instructions:
- Knuckle of veal
- Blade of mace
- 1 slice onion
- 2 teaspoons salt
- 1 slice carrot
- 1/2 lb. lean raw ham
- Bit of bay leaf
- 4 tablespoons flour
- Sprig of parsley
- 4 tablespoons butter
- 12 peppercorns
- 2 doz. bearded oysters
- Remove meat from bones. Cover bones with cold water, add vegetables and seasonings, and heat slowly to boilingpoint.
- Add meat, boil five minutes, and let simmer until meat is tender; remove meat and reduce stock to two cups.
- Put ham in frying−pan, cover with lukewarm water, and let stand on back of range one hour.
- Brown butter, and flour, and when well browned add stock; then add veal and ham each cut into cubes.
- Let simmer twenty minutes and add oysters.
- Put in serving dish and cover with top made of puff paste. It is much better to bake the paste separately and cover pie just before sending to table.