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Squab Pie

Make a rich paste and line a deep earthenware dish with it. Cut about one pound of tender roast of veal into slices one-half inch thick first removing the bones, and place a layer of meat around the sides and on the bottom of the dish, Carefully pluck six squabs, cut off the head and feet, singe and draw them, wiping them with a wet towel; cut the livers and gizzards fine together with an equal quantity of fat salted pork or bacon, add to them an equal measure of fine breadcrumbs, one egg and a seasoning of salt and pepper, and use this forcemeat to stuff the squabs with. Lay them in a deep dish prepared as above and cover them with some slices of veal. Put over the fire in a fryingpan one dessertspoonful each of butter and flour, stir until brown and then mix in one and one-half breakfast cupfuls of boiling water and a seasoning of salt and pepper. When this sauce boils pour it into the pie, and cover with an upper crust of paste, wetting the edges to cause them to adhere; cut several slits in the upper crust and brush over with beaten egg. Bake the pie in a moderate oven for two hours, taking care that it does not burn. If the crust browns too quickly cover it with a buttered paper, and lessen the heat of the oven. The pie may be served either hot or cold as desired.