Olive Pie.
CUT some fine slices from a fillet of veal, rub them
over with yolks of eggs, and strew on them a few crumbs
of bread; shred a little lemon-peel very fine, and put it
on them, with a little grated nutmeg, pepper, and salt;
roll them up very tight, and lay them in a pewter dish;
pour over them half a pint of good gravy, put half a
pound of butter over it, make a light paste, and lay
it round the dish. Roll the lid half an inch thick and lay
it on.