Veal Tart or Pie a la Dickinson

Suppress all the fat and sinews from a kernel of veal; cut it up into thin slices, having them an inch and a half in diameter. Butter a pie dish (Fig. 183) that can go into the oven; set slice of bacon and ham on the bottom, and over these the sliced veal, alternated; season with salt, pepper and parsley; add finely cut-up potatoes, chopped shallots or onions, then continue to fill with the same until the dish is quite full and well rounded on top; pour some clear gravy (No. 404) into the bottom, lay a small band made of puff paste parings on the edge of the dish, and a flat of the same paste on top; cut away the surplus paste around the dish, decorate and egg the pie over twice; bake it in a medium oven for one hour and a half for a dish containing a quart.