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Veal and Oyster Pie

Cut one pound of neck of veal into small pieces, put them in a saucepan, cover with water and stew them for an hour. Cut two ounces of pork into small pieces, put them in with the veal, and add one chopped onion, one tablespoonful of chopped parsley, one tablespoonful of thickening, one teacupful of milk, and salt and pepper to taste. Cook the mixture for twenty minutes longer, then turn it into a shallow dish, put a breakfast cupful of oysters over the top, dredge in some pepper, salt and flour, and cover the pie with a common pie-crust. Bake the pie for about half an hour, and serve it either hot or cold.