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Veal Pie

Boil a knuckle of veal with little salt until it drops from the bone, then take out all the meat and boil the bone and gristle until the liquor will turn to jelly when cold. Next morning have some sliced hard-boiled eggs and some very small pieces of breakfast bacon. Then take a deep dish and put in a layer of veal, then a layer of the hard-boiled eggs, and a layer of the breakfast bacon, then a layer of the veal, and so on until the dish is full. Then melt the jelly from the liquor, season with pepper and salt and pour all over the pie, then put on a top of puff paste, and leave one or two vents for the steam to escape, and bake in a rather quick oven. As soon as the paste is done take it out and let get stone cold before eating. This is most delicious for a supper or luncheon. Also much used for "picnics." -Mrs. E. A. B.

CHAPTER XVII.