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Veal Pie, Good

Take a pound and a half of veal cutlets a quarter of an inch thick and free from skin and bone, also half a pound of thin ham. Season the meat with a little salt, pepper, grated nutmeg, grated lemon-rind, and powdered mace, and let the quantity of salt used be regulated by the quality of the ham. Divide the meat into pieces an inch and a half square, put it in layers into a buttered pie-dish, and pour over it one-eighth of a pint of cold stock or water. Intersperse amongst the pieces of veal the yolks of four hard-boiled eggs and four forcemeat balls, together with four button mushrooms, or a truffle, if these can be had. The pie, however, will be very good without them. Line the edge of the dish with good pastry, cover with the same, trim with a sharp knife, and ornament the pie. Make a hole in the centre that the steam may escape, and bake the pie in a moderate oven. Have ready some nicely-seasoned veal gravy to pour into the pie after it is baked. Lay paper over the pastry in the oven to keep it from browning too much. Time to bake the pie, two hours. Probable cost, 3s. 6d. Sufficient for a moderate-sized dish.