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Olive Pie, Veal

Line the edges of a pie-dish with good puff-paste. Cut two pounds of the fillet of veal into thin slices a quarter of an inch thick, four inches long, and two wide. Make a forcemeat with four ounces of minced veal, four ounces of finely-shredded suet, four ounces of grated bread-crumbs, three table-spoonfuls of chopped parsley, a tea-spoonful of mixed sweet herbs, a tea-spoonful of salt, a salt-spoonful each of pepper, powdered mace, and grated lemon-rind, and the well-beaten yolks of two eggs. Season the slices of veal with a little pepper and salt, place a slice of fat bacon upon each, and a little of the forcemeat, and roll them up neatly and securely. Make the forcemeat which remains into balls. Place these amongst the desired number of olives in a pie-dish, pour half a pint of nicely-seasoned gravy over them, line the edges of the dish with a good crust, place a cover of the same over the top, brush the pie with beaten egg, and bake in a good oven. The addition of a table-spoonful of lemon-juice and a glass of sherry, or a few sliced mushrooms, would greatly improve the gravy. This pie is good either cold or hot. Time, an hour and a half to bake. Probable cost, 4s. 6d. Sufficient for five or six persons.