V-Tol Veal Ham and Egg Pie
- Hot water paste:
- 1 cup water
- 3/4 cup lard
- 4 cups flour, sifted
- 1 heaping teaspoon salt
- 1 1/2 pounds veal fillet, cut into 1-inch cubes
- 1 pound leg ham (1 slice), cut into 1- inch cubes
- 1/2 teaspoon chopped parsley
- 1 teaspoon mixed herbs
- 1 tablespoon gelatin
- 2 tablespoons sherry
- 5 hardboiled eggs, ends trimmed off
To make hot water paste, place water on heat, add lard, and bring to a boil. Mix the sifted flour with salt. Add water and lard to flour and stir until paste comes away from the edges of the bowl. Work quickly while paste is still hot. Place on board and knead until smooth.
Cover meat with water and add parsley and mixed herbs. Cook 30 minutes. Remove meat from stock and reduce stock to 2 cups. Add gelatin and sherry to stock and allow to cool. Preheat oven to 400 degrees F.
Roll out pastry to approximately 3/16-inch thick. Cut into shapes to fit sides, base and ends of a rectangular tin. Allow 1/2-inch shrinkage in length and width. Line sides of tin first and then drop in piece cut to fit base and press edges together. Make sure that sides are long enough to just come over rim of tin. Fill pastry case by placing a neat layer of meat in the bottom. Place whole eggs down center of mold and cover with the rest of the meat. Cover with pastry cut to fit top and crimp together using the back of a spoon. Brush with egg wash and make three steam holes in the pie. Cook for 1 hour and 20 minutes. Remove pie and while still hot place a funnel into the holes and fill with the stock- making sure stock is evenly distributed. Allow stock to settle and top up several times. Refrigerate. Accompany with green salad and decorate with parsley.
The invention of Mr. Gordon Bedson - aircraft designer and restaurateur - based, of course, on Melton Mowbray Pie.