Trim off the skin from some remains of cold roast veal, and mince the meat as fine as possible with one-third of its quantity of ham. Open and beard two dozen oysters, mix them with the veal, season the mixture with powdered mace, grated lemon peel, salt and pepper and a few drops of mushroom ketchup, and moisten it with the strained liquor of the oysters and a moderate quantity of rich brown gravy. Prepare a nice puff paste, line a buttered pie-dish with it, put in the above mixture, cover with a flat of paste, trim it off neatly round the edges, wet them with a small quantity of water, and pinch both together. Bake the pie for about half an hour, or until the paste is cooked, and then serve.

Veal Kidney Pie

Chop very fine three kidneys together with their fat, and stir in with them a small quantity of finely-chopped sweet herbs and chopped celery; season with grated nutmeg, mace and pounded cloves, and pepper and salt to taste, adding the chopped yolks of four hard-boiled eggs, and one scant breakfast cupful of grated breadcrumbs. Butter a pie dish, line it with puff paste, put in the above mixture, moisten with one or two tablespoonfuls of sherry, and cover the pie with a flat layer of puff paste; trim off evenly round the edges, moisten and press them together. Make a slight incision in the top of the pie, and bake in a slow oven. Serve while hot.

Veal And Oyster Pie

Cut one pound of neck of veal into small pieces, put them in a saucepan, cover with water and stew them for an hour. Cut two ounces of pork into small pieces, put them in with the veal, and add one chopped onion, one tablespoonful of chopped parsley, one tablespoonful of thickening, one teacupful of milk, and salt and pepper to taste. Cook the mixture for twenty minutes longer, then turn it into a shallow dish, put a breakfast cupful of oysters over the top, dredge in some pepper, salt and flour, and cover the pie with a common pie-crust. Bake the pie for about half an hour, and serve it either hot or cold.

Quenelles Of Veal

Trim off the fat from one pound of veal, chop, place it in a mortar and pound it. Put one breakfast cupful of breadcrumbs into a saucepan with one-half pint of milk and stir over the fire until smooth, then leave until cool. Stir the pounded veal and breadcrumbs well together, season with a small quantity of grated nutmeg, the juice of half a lemon, pepper and salt, and add one-half pint of white sauce, the yolks of four eggs - one at a time - and then the well-beaten whites of the eggs. Melt a lump of butter in a fryingpan, mould the mixture into quenelles with two tablespoons, which should be dipped in hot water each time a quenelle is moulded. Slip the quenelles off the spoons into the fryingpan, and when all are finished cover them with boiling-white stock and cook them for twenty minutes. Prepare a border of mashed potatoes on a hot dish. When cooked drain the quenelles, put them on the border, with one tablespoonful of bechamel sauce on each, pour a quantity of bechamel sauce in the center of the dish, and serve the quenelles at once.