Veal-and-Ham Pie
INGREDIENTS for good-sized pie.-2 lbs. of veal cutlets, 1/2 lb. of boiled ham, 2 tablespoonfuls of minced savoury herbs, 1/4 teaspoonful of grated nutmeg, 2 blades of pounded mace, pepper and salt to taste, a strip of lemon-peel finely minced, 3 hard-boiled eggs, pint of water, nearly 1/2 pint of good strong gravy, puffcrust. AVERAGE COST, 4s. Cut the veal into nice square pieces, and put put a layer of them at the bottom of a piedish; sprinkle over these a portion of the herbs, spices, seasoning, lemon-peel and the yolks of the eggs cut in slices; cut the ham very thin, and put a layer of this in.
Proceed in this manner until the dish is full, so arranging it that the ham comes at the top. Lay a puff-paste on the edge of the dish, and pour in about 1/24 pint of water; cover with c crust, ornament it with leaves, brush it over with the yolk of an egg and bake in a well-heated oven for 1 to 1 hour, or longer should the pie be very large.
When it is taken out of the oven, pour in at the top, through a funnel, nearly pin of strong gravy: this should be made sufi VEAL, POTTED. ciently good that, when cold, it may cut in a firm jelley. This pie may be very much enriched by adding a few mushrooms, oysters or sweetbreads; but it will be found very good without any of the last-named additions.
TIME.-1 hour, or longer should the pie be very large.
SEASONABLE from March to October.