Required: One and a half pounds of flour. Six ounces of butter. One and a half gills of milk. One yolk of egg. One teaspoonful of salt. Two pounds of lean veal. Three-quarters of a pound of ham. Three hard-boiled eggs. Half a pound of tongue. One tablespoonful of chopped parsley. One teaspoonful of grated lemon-rind. One teaspoonful of powdered herbs. Salt, pepper.
Sieve the flour and salt. Heat the milk and butter till boiling, make a well in the flour, pour in the milk and butter, knead in a little flour, and then add the yolk of egg. Mix at first with a spoon, then with the hand when cool enough to handle. Add a little more milk, or more flour, until a smooth, pliable paste is made. It must be worked quickly, because, if it cools too much, it is liable to crack and will be difficult to mould. Slightly grease a raised pie-mould, roll out the paste to a little more than a quarter of an inch thick, and press and shape it into the mould. It is best to use about one-third of the paste at first, keeping the remainder warm. Line the mould as evenly as possible.
Pack this mixture well into the lined mould, placing the eggs in convenient places for slicing up the pie. Roll out the remainder of the paste for the lid, wet round the edge, fit on the lid, press the edges well together, and trim them neatly. Put a few pastry ornaments on the top. Tie a piece of greased paper round outside the mould, to come about three inches higher than the top. Make a hole in the centre, or edge of the pie, and bake in a moderately hot oven for about three hours. When about half cold, remove the mould; when nearly cold, pour in the stock. If the stock does not jelly well when cold, or if the weather is very hot, it is better to add about four leaves of leaf gelatine. If the pie is made too moist it will soak through the crust. When cold brush over on the outside with a little thin warmed glaze Cost, about 5s. 6d.