and fry them lightly in a little hot dripping. Make the paste as directed, roll it out to a suitable thickness, invert the piedish in the centre of it, and cut round, leaving a margin of about ¾ of an inch. Line the edge of the piedish with the trimmings (paste is always lighter when not re-rolled). The meat must be allowed to cool slightly, but there is no need to allow it to become quite cold, Cover the bottom of the piedish with meat, add a few strips of bacon and slices of egg, sprinkle lightly with salt, pepper, mace and lemon-rind, and intersperse with forcemeat balls. Repeat until the dish is full, piling the meat high in the centre, for which elevation the ¾ of an inch margin of paste is allowed. Half fill the dish with gravy, put on the cover, moisten and press the edges together, make a hole in the centre of the top, decorate with leaves, brush over with egg, and bake from 45 to 60 minutes in a moderately hot oven. As soon as the pie is baked add a little more well-seasoned gravy through the hole in the top, and when served hot, send a little gravy to table in a tureen: the liquor in which the meat was stewed should provide this. When a pie is intended to be eaten cold, spaces should be left between the meat for the gravy to form jelly.
Time.—About 3 hours. Average Cost, 3s. 8d. Sufficient for 8 or 10 persons.
799.—VEAL POT PIE. (Fr.—Pâté de Veau et Pommes de terre.)
Ingredients.—2 lb. of either raw or cooked veal, ½ a lb. of pickled pork, 1 lb. of potatoes parboiled and thickly sliced, stock made from bones and trimmings (see "Veal au Gratin" No. 778), puff paste, salt and pepper.
Method.—Cut the meat into pieces convenient for serving, and cut the pork into thin small slices. Place the veal and pork in layers in a piedish, seasoning each layer liberally with salt and pepper, and ¾ fill the dish with stock. Cover with an inverted dish, cook in a moderate oven for 1½ hours, and cool slightly. When using cold meat this preliminary cooking is not necessary. Add stock to replace the loss, place the potatoes on the top, and cover with paste. Bake in a moderately hot oven from 40 to 45 minutes, add more hot stock through the hole in the top. and serve (see "Veal and Ham Pie").
Time.—To bake, 40 to 45 minutes. Average Cost, 2s. 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
800.—VEAL PUDDING. (Fr.—Pouding de Veau.)
Ingredients.—2 lb. of veal, ½ a lb. of raw ham, bacon, or pickled pork, suet paste, salt and pepper.
Method.—Cut the meat into rather small neat pieces, and put the
