Veal and Ham Pie

Ingredients

• 2 lb veal cutlets
• 1/2 lb boiled ham
• 2 tablespoonful minced savoury herbs
• 1/4 teaspoonful grated nutmeg
• 2 blade pounded mace
• pepper and salt to taste
• a strip of lemon-peel finely minced
• the yolks of 2 hard-boiled eggs
• 1/2 pint water
• nearly 1/2 pint of good strong gravy
• puff-crust

Instructions

1. Cut the veal into nice square pieces, and put a layer of them at the bottom of a pie-dish;
2. sprinkle over these a portion of the herbs, spices, seasoning, lemon-peel, and the yolks of the eggs cut in slices;
3. cut the ham very thin, and put a layer of this in.
4. Proceed in this manner until the dish is full, so arranging it that the ham comes at the top.
5. Lay a puff-paste on the edge of the dish, and pour in about 1/2 pint of water;
6. cover with crust, ornament it with leaves, brush it over with the yolk of an egg, and bake in a well-heated oven for 1 to 1-1/2 hour, or longer, should the pie be very large.
7. When it is taken out of the oven, pour in at the top, through a funnel, nearly 1/2 pint of strong gravy: this should be made sufficiently good that, when cold, it may cut in a firm jelly.
8. This pie may be very much enriched by adding a few mushrooms, oysters, or sweetbreads; but it will be found very good without any of the last-named additions.