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Veal Pie, Solid

Put a piece of the knuckle of veal into a stewpan, cover with water, let it boil up, then simmer till the meat is quite tender. Let it get cold, then divide it into small pieces. Butter a plain round or oval shape, and cover the bottom with the yolks and whites of hard-boiled eggs neatly arranged. Place over these some pieces of the meat and gristle, with a seasoning of salt, pepper, pounded mace, and grated lemon-rind. Pour in a little of the gravy in which the meat was boiled, and which ought to form a strong jelly when cold, and fill the dish with the meat, hard-boiled eggs, and sliced beetroot, so arranged that the colours will contrast prettily. Pour in as much gravy as will cover the ingredients, and bake the pie in a well-heated oven. When quite cold, turn it out. It ought to have a glazed appearance. Time to bake, twenty minutes.