VEAL PIE

Original Instructions

1. 1

   Cut the veal into rather small pieces or slices, put it in a stewpan with hot water to cover it

2. 2

   Add to it a tablespoonful of salt and set it over the fire

3. 3

   Take off the scum as it rises

4. 4

   When the meat is tender turn it into a dish to cool

5. 5

   Take out all the small bones

6. 6

   Butter a tin or earthen basin or pudding-pan, line it with pie paste

7. 7

   Lay some of the parboiled meat in to half fill it

8. 8

   Put bits of butter in the size of a hickory nut all over the meat

9. 9

   Shake pepper over, dredge wheat flour over until it looks white

10. 10

    Fill it nearly to the top with some of the water in which the meat was boiled

11. 11

    Roll a cover for the top of the crust, puff-paste it, giving it two or three turns, and roll it to nearly half