Line a mould with paste as before, take a piece of veal from the leg,
from which cut twenty-four escalopes the thickness of three
five-shilling-pieces, but rather larger, have also two large throat
sweetbreads, boil them in water a quarter of an hour, and cut them into
escalopes the same size as the veal, cut also thirty very thin escalopes
of streaky bacon the same size, season the whole very highly with
pepper, salt, nutmeg, chopped parsley, and chopped eschalots, proceed to
fill the pie, first lay in a piece of veal, then bacon, then sweetbread,
bacon and veal again, proceeding in like manner till full, cover and
bake three hours, when done sauce as for the pâté d’agneau and serve.
You may place a couple of bay-leaves upon the top of each pie previous
to covering, it is an improvement to all, especially lamb or veal.