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Veal Pie, Parsley

Cut some slices of lean veal into neat pieces, and season these with salt and cayenne. Take a handful of parsley, pick the leaves from the stems, scald them, press, dry, and chop them small. Fill the dish with layers of veal, and sprinkle a little parsley over each layer. Pour milk into the dish instead of stock. Cover the dish with pastry in the usual way, and bake until done enough. Lift up the crust, pour away the milk, and substitute for it half a pint of boiling cream. Serve immediately.