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Veal Pie, Raised

Take a pound and a half of lean veal and a pound of ham. Cut three parts of the veal into neat pieces, and season these with pepper and chopped mushrooms. Mince the remainder of the veal with an equal quantity of fat bacon, pound the mixture in a mortar, and season with salt and cayenne. A small piece of onion, herbs, and spices may be added to the forcemeat, if liked. Line a mould with pastry in the usual way. Cover the bottom with forcemeat, and fill the pie with alternate layers of thinly-sliced ham, veal, and forcemeat. Lay thin slices of fat bacon on the top of the meat, put a bay-leaf on that, and finish and bake the pie (see RAISED PIES). Half an hour after it is taken from the oven pour into it, through a pointed strainer placed in the hole at the top, a little highly-seasoned gravy which will form a strong jelly when cold. This gravy may be made by stewing in stock or water for a couple of hours a calf's foot and the bones and trimmings of the veal with an onion stuck with two cloves, a small bunch of herbs, and a little pepper, salt, and grated nutmeg. When the pie is sufficiently baked, a skewer will pierce it easily. If liked, the pieces of veal in the pie may be larded. Time to bake the pie, two hours or more. (See also VEAL PIES, RAISED, SMALL.)