200 g (8 oz) puff pastry
cupful rich gravy
8 slices of cold, cooked veal
8 slices of bacon
4 tablespoons double cream (heavy cream)
cupful rich gravy
8 slices of cold, cooked veal
8 slices of bacon
4 tablespoons double cream (heavy cream)
for the forcemeat
4 oz (100 g) suet
150 g (6 oz) breadcrumbs
1 teaspoon minced parsley
salt and cayenne pepper
2 oz (50 g) ham or bacon, minced
2 eggs, beaten
grated rind of 1/2 lemon
1 teaspoon minced sweet herbs e.g. thyme, marjoram, etc.
150 g (6 oz) breadcrumbs
1 teaspoon minced parsley
salt and cayenne pepper
2 oz (50 g) ham or bacon, minced
2 eggs, beaten
grated rind of 1/2 lemon
1 teaspoon minced sweet herbs e.g. thyme, marjoram, etc.
method
1. Make the forcemeat by combining the suet, breadcrumbs, herbs, lemon rind and the ham.
2. Make sure that all the ingredients are very finely minced. Season and bind together with the eggs.
3. Put a layer of bacon in the bottom of a pie dish, follow this with a layer of veal, then of stuffing, continuing until the dish is full and the ingredients all used up.
4. Add the gravy and the cream.
5. Roll out the pastry and cover the pie dish.
6. Glaze and bake at 225°C, 425°F, mark 7-8 for 15 minutes, then reduce the heat to 190°C, 375°F, mark 5 and bake for a further 45 minutes.
2. Make sure that all the ingredients are very finely minced. Season and bind together with the eggs.
3. Put a layer of bacon in the bottom of a pie dish, follow this with a layer of veal, then of stuffing, continuing until the dish is full and the ingredients all used up.
4. Add the gravy and the cream.
5. Roll out the pastry and cover the pie dish.
6. Glaze and bake at 225°C, 425°F, mark 7-8 for 15 minutes, then reduce the heat to 190°C, 375°F, mark 5 and bake for a further 45 minutes.
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