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VEAL PIE, PLAIN (for family use)

Take two pounds of the breast of veal, cut it into pieces an inch and a half square, and season the meat by sprinkling over it a savoury powder made of two tea-spoonfuls of salt, one tea-spoonful of white pepper, half a tea-spoonful of pounded mace, and half a tea-spoonful of grated lemon-rind. Pour over the meat a small quantity of water, and add a few sticks of celery, an onion, and a small bunch of sweet herbs. Let the meat heat gently, and add a little more water till there is as much as will barely cover the meat. Stew the veal very gently till it is tender. Let it remain until cold, then take out the fat. Place the meat in layers in a pie-dish, and put in with the veal a little ham or bacon, three eggs boiled hard, shelled, and sliced, and a few forcemeat balls. All or any of the latter ingredients may be omitted. Strain a little of the stock over the meat. Line the edges of the dish with pastry, cover with the same, and make a hole in the centre. Ornament the surface of the pie, brush it over with yolk of egg, and bake in a well-heated oven. Turn the pie about that it may be equally baked. Boil the gravy that was not used, and when the pie comes from the oven pour it in. If more convenient, the veal, instead of being stewed in a saucepan, may be put into a pie-dish, covered with a dish, and stewed in a moderate oven. Time to stew the veal, about one hour and a quarter; to bake the pie, three-quarters of an hour to one hour and a quarter. Probable cost, veal, 9d. or 10d. per pound.