Veal and Sausage Pie
Line a deep oval dish with a very nice paste. Lay at the bottom a thin veal cutlet, seasoned with powdered mace. Place upon it some of the best sausage meat, spread thin; then another veal cutlet, and then more sausage. Repeat this till the dish is full, finishing with sausage meat on the top. Then cover the pie with a rather thick lid or upper crust, uniting the two edges at the rim, by crimping or notching them neatly. Make a cross slit in the centre of the lid. Bake the pie well, and serve it up hot.
Put no water into this pie, as the veal and the sausage will give out sufficient gravy. We recommend this pie.
If you live where veal cannot always be procured, substitute chicken or turkey, boiled and cut up, and covered with layers of sausage; or else thin slices of venison; or else, the best part of a pair of boiled or roasted rabbits.