From:
The Thorough Good Cook
Entrees: 37. Veal and Ham Pie
Take two pounds of
veal cutlets, divide them into small pieces, and season with
pepper and
salt. Then take a pound of
raw or dressed
ham, cut it into slices. Lay both
alternately in the
dish, and put some
forcemeat or
sausage-meat over all, with stewed
mushrooms, the yolks of three hard eggs and a glass of
water. The best end of a
neck of veal cut into chops is the most
approved part for a
pie.