Prepare the crust as for a pork pie. Cut a pound of veal cutlet and a
quarter of a pound of ham into dice, season with a teaspoonful of salt
and another of black pepper, put the meat into the crust, and finish as
for pork pie. Add a quarter of an ounce of Nelson's Gelatine--previously
soaked in cold water, and then dissolved--to a teacupful of gravy made
from the veal trimmings.