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Veal Olive Pie, Superior

Make the olives according to the instructions given in the following recipe (see VEAL OLIVES). Place them in the pie-dish, piling them highest in the centre, and intersperse amongst them a dozen or more forcemeat balls about the size of marbles, the yolks of four hard-boiled eggs cut in halves, eight or ten stewed mushrooms, and a pickled cucumber sliced. Pour over the olives some good highly-seasoned gravy thickened with brown thickening and flavoured with lemon-juice and a glassful of sherry. A little cream may be added if liked. Cover the pie with good pastry, and bake it in a well-heated oven. Time to bake a moderate-sized pie, one hour to one hour and a half.