Veal and Ham Pie

Butter a large pie mold, line it with pie paste (No. 144), and lay it on a buttered paper, and this on a tart plate; garnish the insides with thin slices of fat pork. Fill the bottom and sides with forcemeat made with two pounds of fresh pork and veal, half of each, and two pounds of fat pork; season with salt, pepper and fine herbs; on this forcemeat lay slices of cooked lean ham, and over a layer of forcemeat; on this a layer of thick slices of kernel of veal larded with fat pork (No. 2, Fig. 53), and seasoned highly; put in more forcemeat with finely chopped lean ham; place slices of fat pork over, and a bit of thyme and bay leaf; cover with a flat of the same paste, forming a crest, pinch the edges and egg over twice; on top lay a cover of puff paste (No. 146); make a hole in the center to act as a chimney. Egg over twice; bake in a moderate oven for twice; bake in a moderate oven for two hours and a half. To be well assured of its being done thrust a trussing needle through, and if it penetrates easily and comes out hot and dry, then the pie is sufficiently cooked; when cold fill with jelly.