Sunday, December 12, 2010


(Here is a Christmas treat worth indulging. I first heard of it living
in Vermont and working in Quebec, and then Donna Cooper made one for us
years ago.

I made my first one last week with Shirley's incomparable crust. It
lasted us for three days.

The veal is expensive if you can even find it. Next time I may try
substituting ground turkey white meat.)



1 lb. ground veal (or extra lean beef) 1 cup bread crumbs
½ lb. ground pork 1 can beef broth
½ lb. ground pork sausage ¼ cup chopped parsley
1 med. Onion, finely minced 2 cloves garlic, minced
1 carrot, peeled and minced 1 tsp. salt
1 cup stewed tomatoes, chopped ¼ tsp ground cloves
½ cup finely minced celery ¼ tsp ground mace
¼ tsp. ground pepper 2 bay whole bay leaves
Touch of cayenne powder (optional)
1 cup bread crumbs
1 can beef broth
¼ cup chopped parsley
2 cloves garlic, minced
1 tsp. salt
¼ tsp ground cloves
¼ tsp ground mace
2 bay whole bay leaves

Pastry crust for double crust, nine-inch pie

Saute the onion and garlic in a Tbs. oil in bottom of Dutch oven to soften. Add the ground meat and cook until the pinkness is gone, adding the tomatoes, celery, bay leaves, parsley and carrots and some of the broth. Allow to simmer together for about twenty minutes, adding more of the unused broth as needed. Mix in the seasonings and remove from heat to cool slightly.
Meanwhile, set the oven on 375 degrees, while rolling out crust for a two-crust nine inch pie.
Mix enough bread crumbs into the cooked filling to make it workable; line the pie dish with bottom crust, fill with the mixture, apply top crust, pinch edges closed and slit top for ventilation. Bake for 50-55 minutes, covering edges with strips of foil for last 15 minutes if necessary.

Serve with a sweet relish or chutney on the side.

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