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VEAL POT PIE (economical family dish)

Take two pounds of the breast or scrag of veal, or, if preferred, two pounds of cold cooked veal. Cut it into small pieces convenient for serving, and with it half a pound of pickled pork. Put these into a saucepan, cover with cold water, and let them simmer gently till tender. If the veal has been cooked, only the bones and trimmings of the meat ought to be stewed. Put the meat into a dish, and let it cool. Line the edges of a large pie-dish with good plain pastry or with bread dough rolled to the thickness of half an inch. Put in the meat with six or eight potatoes, and dredge a table-spoonful of flour over all, with a tea-spoonful of pepper. Strain the gravy over it, adding water, if necessary, to make the quantity up to one quart. Cut off as much pastry as is required to cover the dish, and lay the remainder in slices upon the meat. Put some skewers across to support the pastry, and place the cover on the top. Press the edges securely, make a slit in the centre that the steam may escape, and bake the pie in a well-heated oven. When serving turn the pastry on a dish, place the meat upon it, and pour the gravy over all. Wholesome pastry may be made as follows. Put two pounds of flour into a bowl, mix with it a tea-spoonful of salt, make a hole in the centre, and stir into it a tea-spoonful of powdered saleratus dissolved in a cupful of water. Make it into soft dough with sour milk.