Veal Pies.
Let your veal be juicy and not too fat. Take out all the bone, and put with the fat and refuse bits, such as skin or gristle, in a saucepan, with a large teacupful of cold water to make gravy. Instead of chopping the veal, cut in thin, even slices. Line a pudding-dish with a good paste and put a layer of veal in the bottom; then one of hard-boiled eggs sliced, each piece buttered and peppered before it is laid upon the veal; cover these with sliced ham or thin strips of salt pork. Squeeze a few drops of lemon-juice upon the ham. Then another layer of veal, and so on until you are ready for the gravy. This should have been stewing for half an hour or so, with the addition of pepper and a bunch of aromatic herbs. Strain through a thin cloth and pour over the pie. Cover with crust and bake two hours.