One-half lb. veal cutlets, 1 rasher of ham, 2 hard-boiled eggs, a little veal stuffing, and 1/2 oz. of gelatine.

Cut the eggs into slices and arrange them at the bottom and sides of a pie-dish. Cut the veal and ham into rather small pieces; arrange them in layers, with a little stuffing and egg between, and a small quantity of water, pepper and salt. Cover with a plain crust, in which make two holes. Bake very slowly for 2 hours. Before it is done have ready the gelatine dissolved in 1/2 teacupful of boiling water, with pepper and salt. Pour this into the holes in the crust. Shake it down well, to mix together. Turn out when cold.