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VEAL, BRIDE'S PIE OF (a Scottish dish)

Take two large calf's feet, and boil them till they are quite tender. Make a mixture as for mince pies, with the calf's-feet flesh cut up very small, a pound of finely-shredded suet, a pound of apples pared, cored, and minced, half a pound of picked and dried currants, half a pound of raisins, two ounces of mixed candied peel, a pinch of powdered cinnamon, and one small nutmeg, grated. Mix these ingredients thoroughly, and moisten them with a glassful of brandy and a glassful of port. Line a dish with good pastry. Put in the mince, and conceal a gold ring in it. Cover the pie with pastry, and ornament with any suitable devices. Bake it until the pastry is done enough. Probable cost, 3s. 6d. (exclusive of the ring, of course). Sufficient for six or eight persons.