Have ready buttered a large raised pie mould,[11] make also a paste with
five pounds of flour mixed with a pint and a half of hot water in which
you have dissolved a pound of fresh butter, work the paste very smooth
with the hand; when cold line your mould with it three quarters of an
inch in thickness, and bringing it more than an inch above the top,
reserving the trimmings for a cover, line the inside of the pie with
forcemeat (No. 120) half an inch in thickness; then have ready larded
with fat bacon four pounds of lean veal, which you have cut in pieces
the length of the interior of your pie and two inches square, which
place in a stewpan, with a quarter of a pound of butter, well seasoned
with pepper, salt, and four bay-leaves, and pass them twenty minutes
over the fire until well covered with their own glaze; use them when
cold, pouring the gravy from them into the pie; have also two pounds of
cooked ham, fat and lean, which cut as near as possible of the same size
as the veal, lay two pieces of the veal at the bottom of the pie with a
piece of ham between, cover with the forcemeat, and proceed in like
manner till you have filled the crust, finishing as a dome above the
edges of the pie, which raise gracefully with your fingers, and crimp
with a pair of paste pincers, after having placed on a cover of paste a
quarter of an inch in thickness, making a hole at the top; then lay an
oval piece upon the top to form a lid, which ornament with leaves or as
fancy directs, bake five hours in a slow oven, then cut off the lid, lay
an oval piece of tin (made for that purpose) upon the meat, upon which
place a four pounds weight, let remain till the pie is cold, then take
out of the mould, glaze the top and garnish with chopped aspic and
croutons of the same; serve either with or without the cover. By filling
the pie with strong gravy upon taking it from the oven, shaking it well,
you will have no occasion to open or press it to carve it, then it must
be cut in thin slices through crust and all.