Take two pounds of veal cut from the loin, fillet, or the best end
of the neck. Remove the bone, fat, and skin, and put them into a
sauce-pan with half a pint of water to stew for the gravy. Make a
good paste, allowing a pound of butter to two pounds of flour.
Divide it into two pieces, roll it out rather thick and cover with
one piece the sides and bottom of a deep dish. Put in a layer of
veal, seasoned with pepper and salt, then a layer of cold ham
sliced thin, then more veal, more ham, and so on till the dish is
full; interspersing the meat with yolks of eggs boiled hard. If
you can procure some small button mushrooms they will be found an
improvement. Pour in, at the last, the gravy you have drawn from
the trimmings, and put on the lid of the pie, notching the edge
handsomely, and ornamenting the centre with a flower made of
paste. Bake the pie at least two hours and a half.
You may make a very plain veal pie simply of veal chops, sliced
onions, and potatoes pared and quartered. Season with pepper and
salt, and fill up the dish with water.