From: The Thorough Good Cook

Entrees: 39. Hottentot Pie

Bone two calfs feet; boil and chop small some chitterlings; take two chicken, cut them up as for eating; put all into a stew-pan, with two sweetbreads, a quart of veal gravy, half an ounce of morels, cayenne pepper, and salt; stew over a gentle fire for an hour, then add six or eight forcemeat balls that have been boiled, and the yolks of four hard eggs; lay the whole in a good raised crust, previously baked for the purpose. Strew over the top some green peas or asparagus tops, and send to table without a cover.