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Veal Kidney Pie

Chop very fine three kidneys together with their fat, and stir in with them a small quantity of finely-chopped sweet herbs and chopped celery; season with grated nutmeg, mace and pounded cloves, and pepper and salt to taste, adding the chopped yolks of four hard-boiled eggs, and one scant breakfast cupful of grated breadcrumbs. Butter a pie dish, line it with puff paste, put in the above mixture, moisten with one or two tablespoonfuls of sherry, and cover the pie with a flat layer of puff paste; trim off evenly round the edges, moisten and press them together. Make a slight incision in the top of the pie, and bake in a slow oven. Serve while hot.