boiled hard, pounded mace, pepper and salt to taste, gravy, cream, 1
teaspoonful of minced lemon-peel, good puff-paste.
_Mode_.--Mince a little cold veal and ham, allowing one-third ham to
two-thirds veal; add an egg boiled hard and chopped, and a seasoning of
pounded mace, salt, pepper, and lemon-peel; moisten with a little gravy
and cream. Make a good puff-paste; roll rather thin, and cut it into
round or square pieces; put the mince between two of them, pinch the
edges to keep in the gravy, and fry a light brown. They may be also
baked in patty-pans: in that case, they should be brushed over with the
yolk of an egg before they are put in the oven. To make a variety,
oysters may be substituted for the ham.
_Time_.--15 minutes to fry the patties.
_Seasonable_ from March to October.
VEAL PIE.