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Timbale, Veal and Ham

Make two pounds of good short pastry, such as would be suitable for meat pies, and with two-thirds of this line a well-buttered plain round mould. Cut three pounds of the fillet of veal into pieces an inch square, and make three-quarters of a pound of good veal forcemeat. Fill the pie with alternate layers of the veal, thin rashers of fat bacon, the forcemeat and dressed ham, and season each layer separately and rather highly. Roll out the remainder of the paste, and cover the timbale. Press it down, and trim neatly. Roll out the trimmings, and stamp out leaves or any fancy shapes, and with them ornament the surface. Brush it over with yolk of egg, and bake in a well-heated oven. About twenty minutes before the timbale is done, take it out, and pour in through the hole at the top a little nicely-seasoned dissolved aspic jelly made from the bones and trimmings of the veal stewed down with a cow-heel. The veal will be much improved if it is larded with the bacon instead of having the latter simply laid upon it. If it should be preferred, any kind of nicely-seasoned fricassee may be used instead of the veal and ham. Time to bake, from two to three hours. Probable cost, 7s. 6d. Sufficient for six or seven persons.