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Veal Pie, with Sweetbreads

Take a pound and a half of veal and a sweetbread. Cut the veal into pieces an inch and a half square, and season these as in the previous recipes. Soak the sweetbread for an hour, throw it into boiling salted water, and boil for a quarter of an hour. Cut it into slices. Butter the pie-dish, fill it with alternate layers of veal and sweetbread, and intersperse amongst the pieces of meat, oysters, mushrooms, or forcemeat balls. Lay upon the surface three or four hard-boiled yolks of eggs. Pour over the whole a small quantity of gravy made from the bones and trimmings of the veal stewed in cold water till the stock will jelly when cold, and flavoured with lemon, sweet herbs, and ketchup. Have ready some nicely-seasoned gravy to pour into the pie when it is baked. Cover and bake the pie in the usual way for one hour and a half to two hours.