Name: Veal and Sausage Pie
Ingredients: 1 veal cutlet; 1 Bologna sausage, sliced; Pie crust (enough to cover the dish)

Veal and Sausage Pie

Ingredients

1 veal cutlet
1 Bologna sausage, sliced
Pie crust (enough to cover the dish)

Directions

Prepare

Season the veal cutlet and beat it well.
Place the cutlet at the bottom of a shallow pie dish lined with pie crust.
Layer the sliced Bologna sausage on top of the veal.
Add another veal cutlet and cover it with more sausage slices.

Assemble and bake

Cover the entire pie with the remaining pie crust without adding water.
Bake until the crust is golden; the veal will provide sufficient gravy.

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: Provides the meat and the juices that form the gravy during baking.
Bologna sausage: Adds savory, seasoned flavor and fat that bastes the layers below.
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.