Cut the meat into strips half an inch wide and over an inch long. Have ready half as much cooked ham cut up in the same way, and six eggs boiled hard. Before you begin to make the pie have the gravy ready and cold. Make it by stewing slowly bones and refuse bits of veal in a pint of water until you have reduced the liquid one-half, when strain out the meat and bones, add a small onion minced, a tablespoonful of strained tomato-sauce, and one of chopped sweet herbs, with pepper to taste (the ham supplying the salt), and cook five minutes before setting aside to cool.

Now put in the bottom of a pudding-dish a layer of the veal, pepper lightly, and dust with flour ; cover with a layer of ham, and this with slices of hard-boiled eggt each with a bit of butter upon it. Another layer of veal, peppered and floured, more ham and eggs, and so on until all the materials are in. A few drops of lemon-juice on the ham, or a few capers sprinkled here and there, improve the flavor. Pour in the gravy, cover with a good paste, cutting a slit in the middle, and bake slowly an hour and a half for a medium-sized pie; two hours if it be large. Lay stout, clean paper over it for the first hour, and keep the oven steady, not too hot.

This is a delicious pie.