Fine Veal Pie
Boil, in two quarts of water, two unskinned calf’s feet, adding the yellow rind of a large lemon, pared as thin as possible, or grated, and its squeezed juice. Also, two broken-up sticks of cinnamon, half a dozen blades of mace, and two glasses of sweet wine. Boil all these together (skimming well,) till the calf’s feet are in rags, and all their flesh has dropped from the bone. Then put the whole into a jelly-bag and let it drip into a broad bowl. Set it away closely covered. Have ready two pounds of the parboiled chump end of a loin of veal cut into square pieces. Make a nice puff paste, and line with it a deep pie-dish. Put the pieces of veal into it, (all the fat cut off,) and intersperse them with a dozen or more forcemeat balls, each about as large as an English walnut. The balls may be made of cold minced chicken and ham, minced suet, bread-crumbs, and hard-boiled yolk of egg grated or crumbled fine; seasoned with sweet herbs, and grated lemon rind. Or they may be sweet balls of bread-crumbs, butter, chopped sultana raisins, and chopped citron, seasoned with nutmeg. Having dispersed them among the pieces of veal, put in the jelly made from the calf’s feet. Cover the pie with a lid of puff-paste, cut a cross slit in the centre; notch the edges, and bake it brown. This pie is for a company dish.