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Veal Pie, with Pork

Take equal quantities of veal and pork in slices half an inch thick, cut the meat into neat pieces, and season these with pepper, salt, and pounded mace. Boil two onions, mince them finely, and mix with them a tea-spoonful of chopped parsley and another of shredded sage. Fill the dish with alternate layers of veal and pork, and sprinkle a little of the savoury mixture over each layer. Pour half a tea-cupful of veal stock or water over the meat, cover with pastry, and bake in the usual way. Time to bake the pie, an hour and a half to two hours.