As this pie should look white when cut, the veal is not browned. Allow about a quarter of a pound of ham or bacon to every pound of veal. Lay the veal, cut into pieces the same size as steak for an ordinary pie, at the bottom of the pie-dish, cover with a layer of bacon and ham, cut thin, then a layer of veal and another of bacon, and thus fill the dish. Add a teaspoonful of chopped parsley, mixed with half a one of mixed sweet herbs. Add a teaspoonful of salt and another of black pepper, and a piece of chopped onion as in an ordinary pie. Let the top layer be fat ham or bacon. Cover the meat with Stock No. 3 (see No. 10), and cover the pie with paste. (See Paste and Pie, Meat, Ordinary.) Bake in the oven for an hour and an half. A very little nutmeg, and one or two thin slices of lemon-peel, not bigger or thicker than the little finger nail, can be added to the pie. A few hard-boiled eggs and one or two mushrooms are a great improvement. Veal and ham pie requires a great deal of gravy, and it is always best to have a little stock ready to pour in after it is baked, to fill it up. Pour in the gravy hot, at starting.

A little veal stuffing can be added to a veal and ham pie, especially if the pie is to be eaten cold, when it is a great improvement. This pie hot is somewhat rich.