510. Veal Olive Pie

Make the olives in the following manner; Cut long thin slices of veal, beat them, lay on them thin slices of fat bacon, and over them a layer of force meat, seasoned high with shred eschalot and cayenne. Roll them tight, about the size of two fingers, but not more than two or three inches long; fasten them round with a small skewer, rub egg over them. Put them round and round the dish, making the middle highest; fill it up almost with water, and cover it. Add gravy, cream, flour, and mushroom powder, when baked.

511. Veal Pie

Take some of the middle or scrag of a small neck; season it with pepper and salt, and either put to it, or not, a few slices of lean bacon or ham. If it is wanted of a high relish, add mace, cayenne, and nutmeg, to the salt and pepper, and also force meat and eggs, and if you choose add truffles, morels, mushrooms, sweetbreads cut into small bits, and cocks'-combs blanched, if liked. Have a rich gravy to pour in after baking; it will be very good without any of the latter additions.

512. A Rich Veal Pie

Cut steaks from the neck or breast of veal; season them with pepper, salt, and nutmeg, and a very little clove in powder. Slice two sweatbreads, and season them in the same manner. Lay a puff paste on the edge of the dish; then put the meat, yolks of hard eggs, the sweetbreads, and some oysters, up to the top of the dish. Lay over the whole some very thin slices of ham, and fill up the dish with water; cover, and when it is taken out of the oven pour in at the top, through a funnel, some veal gravy and rich cream, warmed together. Lay a paper over the crust, that it may not be too brown.

514. Excellent Pork Pies To Eat Cold

Cut the trimmings off a hog when cut up, and if yon have not sufficient, take the meat off a sweet-bone. Beat it well with your rolling-pin; season with salt ana keep the lean and fat separate. Raise common crust either in a round or oval form; put a layer of lean and then a layer of fat, or mix your fat and lean, and so on till you have filled the pie to the top; lay on the lid, cut the edge smoothly round, and pinch it close. Bake in a slow oven, as the meat is very solid. Do not put any water or bone into pork pies. The outside pieces will be hard unless they are cut small and pressed close. See raised crust, 490.

515. Lamb Pie

Make it of the breast, neck, or loin; it should not be seasoned much with salt and pepper; the bone taken out, but not the gristles; a small quantity of jelly gravy should be put in hot; put two spoonfuls of water before baking. This pie should not be cut until cold. House lamb is one of the most delicate things that can be eaten. Grass lamb makes an excellent pie, and may either be boned or not, but not to bone it is perhaps the best. Season with only pepper and salt; put two spoonfuls of water before baking, and as much gravy when taken out of the oven. Meat pies being fat, it is best to pour out the liquor on one side, take the fat off, and put it in again and a little more to it (by means of a funnel), at the top.