Veal Pie
Put small pieces or slices of veal in a stewpan and cover with hot water; throw in a tablespoon of salt and set the pan over the fire; remove the scum as it rises and when the meat is tender put it on a platter to cool. Take out all the bones and lay enough meat in an earthen pudding dish lined with pie paste to half fill it; scatter bits of butter as large as hickory nuts over the meat; add, generously, some pepper, then dredge with flour until white; now fill nearly to the top with some of the meat liquor. Roll out a cover of puff paste, nearly one-half an inch thick, add, slash at the center and sides, and bake one hour in a quick oven. one-half pound of good corned pork or sweet ham is out in thin slices and parboiled with the veal a nice flavor is added and very little, if any, butter need then be used, nor is any other salt necessary. Hard boiled eggs cut in slices and arranged in layers on the veal and ham are an addition to this dish.
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