VEAL OLIVE PIE (Cold Meat Cookery)

Ingredients

• A few thin slices of cold fillet of veal
• a few thin slices of bacon
• forcemeat No. 417
• a cupful of gravy
• 4 tablespoonful cream
• puff-crust

Instructions

1. Cut thin slices from a fillet of veal, place on them thin slices of bacon, and over them a layer of forcemeat, made by recipe No. 417, with an additional seasoning of shalot and cayenne;
2. roll them tightly, and fill up a pie-dish with them;
3. add the gravy and cream, cover with a puff-crust, and bake for 1 to 1-1/2 hour: should the pie be very large, allow 2 hours.
4. The pieces of rolled veal should be about 3 inches in length, and about 3 inches round.