Stew a knuckle of veal till fit for eating with two onions, a little isinglass, a fagot of sweet herbs, a blade of mace, and a few peppercorns in three pints of water; keep the broth for the pie. Take off a little of the meat for forcemeat balls, and let them be used for the family, but boil the bones until the broth is very good: half boil the head, and cut it into square pieces; put a layer of ham at the bottom of them, some head, first fat then lean, with forcemeat balls, and hard-boiled eggs cut in half, and so on till the dish is full, but be careful not to place the pieces close together or the pie will be too solid, and there will be no space for the jelly. The meat must be first pretty well seasoned with pepper and salt, and a little nutmeg; put a little water and a little stock into the dish, and cover it with a thickish crust, bake it in a slow oven, and when done, pour into it as much gravy as it will possibly hold, and do not cut it till perfectly cold, in doing which use a very sharp knife, and first cut out a large slice, going down to the bottom of the dish, and when done thus thinner slices can be cut. The different colors and the clear jelly have a beautiful appearance.