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Veal Olive Pie

Take the remains of a cooked fillet of veal. Cut the meat into thin slices, cover these with pieces of bacon, spread forcemeat upon them, and roll them firmly. Place them in a pie-dish, pilling them high in the centre, pour over them a little gravy made from the bones and trimmings of the veal and thickened with brown thickening. Line the edges of the dish with pastry, cover with the same, and bake the pie in a well-heated oven. The pie will, of course, be much better if the olives are made with fresh veal. Time to bake a moderate-sized pie, one hour to one hour and a half.