VEAL AND HAM PIE.—Assuming that we have a cold chump end of loin of veal upon which there is about a pound and a quarter of not over-roasted meat left, we can make a capital pie in this way :—Slice up all the meat as for hash, trim off all the browned skin and edges. Put this meat protected by a cover back into the larder. Break up the whole of the clump bone as small as possible and put the pieces with all gristle and skin cut off in trimming the meat into a roomy stew-pan, adding a teaspoonful of mignonette pepper, two of salt, an ounce of glaze, or a teaspoonful of Liebig, a bouquet of herbs, and a four-ounce onion with a clove in it. Cover with warm water, and boil for four hours to extract the gelatine. Strain off, cool, skim off all fat, and use this for moistening the pie by and by. Now to pack the pie-dish :—Having weighed the meat, take half that weight of sliced cooked ham and a quarter of bacon. Over the parsley sprinkled at the bottom of the dish put a layer of bacon; then veal, next ham, repeating the veal and ham layers, with slices of hard-boiled eggs, here, and there till the to is reached where another layer of bacon must be put. Season with spiced pepper and salt between each layer. Moisten now with half a pint of the jelly gravy and finish as in the preceding recipe.
In the case of previously cooked meat a savoury gelatinous moistening gravy is quite indispensable, and attention must be