Name: Veal and Sausage Pie
Ingredients: 1 pie crust; 1 veal cutlet, well-beaten; 1 sausage, skin removed and sliced

Veal and Sausage Pie

Ingredients

1 pie crust
1 veal cutlet, well-beaten
1 sausage, skin removed and sliced

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Preheat the oven to 350°F (175°C).
Line a shallow dish with the pie crust.

Layer the filling

Place the well-beaten veal cutlet at the bottom and season lightly.
Layer the sliced sausage over the veal cutlet.
Add another layer of veal and sausage.
Cover the entire dish with the pie crust.
Do not add water; the veal will release enough gravy.

Bake and serve

Bake until golden and cooked through.
Serve hot or cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Veal cutlet: Forms the meat layers and releases its own juices to make the gravy.
Sausage: Adds savory fat and flavor to the layered filling.
Pie crust: Encloses the filling and browns to a golden finish in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.