or ham, pepper and salt to taste, 2 tablespoonfuls of minced savoury
herbs, 2 blades of pounded mace, crust, 1 teacupful of gravy.
_Mode_.--Cut the cutlets into square pieces, and season them with
pepper, salt, and pounded mace; put them in a pie-dish with the savoury
herbs sprinkled over, and 1 or 2 slices of lean bacon or ham placed at
the top: if possible, this should be previously cooked, as undressed
bacon makes the veal red, and spoils its appearance. Pour in a little
water, cover with crust, ornament it in any way that is approved; brush
it over with the yolk of an egg, and bake in a well-heated oven for
about 1-1/2 hour. Pour in a good gravy after baking, which is done by
removing the top ornament, and replacing it after the gravy is added.
_Time_.--About 1-1/2 hour. _Average cost_, 2s. 6d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from March to October.
A VERY VEAL DINNER.--At a dinner given by Lord Polkemmet, a
Scotch nobleman and judge, his guests saw, when the covers were
removed, that the fare consisted of veal broth, a roasted fillet
of veal, veal cutlets, a veal pie, a calf's head, and
calf's-foot jelly. The judge, observing the surprise of his
guests, volunteered an explanation.--"Oh, ay, it's a' cauf;
when we kill a beast, we just eat up ae side, and doun the
tither."
VEAL AND HAM PIE.