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Veal Pies, Raised, Small

Take the lean part of the best end of a neck of veal, with half its weight in thinly-sliced ham. Divide the meat into pieces an inch square. Put the bones and trimmings of the meat into a saucepan, cover them with water, add flavouring ingredients, and stew the liquor till it is pleasantly flavoured and so strong that it will jelly when cold. Put the veal into a stewpan, cover it with the strained stock, and add one-eighth of a pint of cream and a few mushrooms, if these can be obtained. Let the veal simmer gently for an hour, then let it get cold. Line some small pate moulds. Fill them with the preparation, cover them, and bake till done enough. Serve cold. Time to bake the pies, according to size; say till a skewer will pierce them easily. (See also VEAL PIE, RAISED.)