Veal Pie:

  1. Chop very finely enough leftover veal to make 2 cups.
  2. Soak 1/2 cup fresh bread crumbs in milk to cover for a few minutes.
  3. Drain well.
  4. Combine them with the veal.
  5. Cook enough chopped onion until golden, to make 2 cups in 1 balespoon melted butter, 1 tablespoon chopped parsley, 1/2 teaspoon salt, pepper.
  6. Add 1 beaten egg and 4 tablespoons veal gravy.
  7. Mix thoroughly
  8. A few finely sliced, cooked onions may be added.
  9. Line a deep pie plate or shallow casserole with pie dough.
  10. Put in the veal filling.
  11. Cover with a thin layer of dough.
  12. Brush the top with a little milk.
  13. Prick the dough with a two-tined fork.
  14. Bake in a moderately hot oven, 375ºF, for 35 to 40 minutes until the crust is well browned.

List of ingredients required:

  • Leftover, cooked veal.
  • 1/2 cup fresh bread crumbs.
  • Milk.
  • 2 tablespoons finely chopped onion.
  • 1 tablespoon melted butter.
  • 1 tablespoon chopped parsley.
  • 1/2 teaspoon salt.
  • Pepper.
  • 1 egg, beaten.
  • 4 tablespoons veal gravy.
  • Pie dough.