_Ingredients._—2 lbs. of veal cutlets, 1 or 2 slices of lean bacon
or ham, pepper and salt to taste, 2 tablespoonfuls of minced savoury
herbs, 2 blades of pounded mace, crust, 1 teacupful of gravy.
_Mode._—Cut the cutlets into square pieces, and season them with
pepper, salt, and pounded mace; put them in a pie-dish with the savoury
herbs sprinkled over, and 1 or 2 slices of lean bacon or ham placed at
the top: if possible, this should be previously cooked, as undressed
bacon makes the veal red, and spoils its appearance. Pour in a little
water, cover with crust, ornament it in any way that is approved; brush
it over with the yolk of an egg, and bake in a well-heated oven for
about 1½ hour. Pour in a good gravy after baking, which is done by
removing the top ornament, and replacing it after the gravy is added.
_Time._—About 1½ hour. _Average cost_, 2_s._ 6_d._ _Sufficient_ for 5
or 6 persons. _Seasonable_ from March to October.