VEAL AND HAM PIE
A TASTY DISH. One pound fillet veal, 4oz ham, 1 dessertspoon chopped 'parsley, 2 hardboiled eggs, 11 gfllc stock oi* water, 1 dessertspoon flour, salt and pepper to taste, grated rind I lemon, Jib flaky or puff pastry. Cut veal 'into thin slices l|in spuare. Dip in flour, pepper and salt, slice eggs thinly and cut ham into neat pieces. Arrange in a piedish in alternate layers—veal, ham and eggs, sprinkling over each chopped parsley. Add stocks and cover with puff pastry. Ornament top with a rose and leaves of pastry glaze with yolk of egg and milk. Bake in hot oven, 500 degrees F., for 20 minutes, then lessen the heat and cook one hour longer. Serve hot or cold.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19390913.2.91.3
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Wairarapa Times-Age, 13 September 1939, Page 10
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125VEAL AND HAM PIE Wairarapa Times-Age, 13 September 1939, Page 10
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