Serve with brown gravy, in which boil some mushrooms
pickled or fresh, and garnish with fried balls.

VEAL OLIVE PIE. Having prepared the veal olives, lay them round and
round the dish, making them highest in the middle. Fill it nearly up
with water, and cover it with paste. When baked, mix some gravy, cream,
and flour, and pour it hot into the pie.

VEAL PATTIES. Mince some veal that is not quite done, with a little
parsley, lemon peel, a dust of salt and nutmeg. Add a spoonful of cream,
gravy sufficient to moisten the meat, and a little scraped ham. This
mixture is not to be warmed till the patties are baked.

VEAL PIE. Take some of the middle or scrag of a small neck, and season
it, adding or not a few slices of lean bacon or ham. If wanted of a high
relish, add mace, cayenne, and nutmeg, to the salt and pepper; also
forcemeat, and eggs. To these likewise may be added, truffles, morels,
mushrooms, sweetbreads cut into small bits, and cocks' combs blanched,
if approved. It will be very good without any of the latter additions,
but a rich gravy must be prepared, and poured in after baking.--To make
a rich veal pie, cut steaks from a neck or breast of veal, season them
with pepper, salt, nutmeg, and a very little clove in powder. Slice two
sweetbreads, and season them in the same manner. Lay a puff paste on the
ledge of the dish, put in the meat, yolks of hard eggs, the sweetbreads,
and some oysters, up to the top of the dish. Lay over the whole some
very thin slices of ham, and fill up the dish with water. Cover it with
a crust, and when taken out of the oven, pour in at the top, through a
funnel, a few spoonfuls of good veal gravy, and fill it up with cream;
but first boil and thicken it with a tea-spoonful of flour.

VEAL AND PARSLEY PIE. Cut some slices from a leg or neck of veal; if the
leg, from about the knuckle. Season them with salt, scald some pickled
parsley, and squeeze it dry. Cut the parsley a little, and lay it at the
bottom of the dish; then put in the meat, and so on, in layers. Fill up
the dish with new milk, but not so high as to touch the crust. When
baked, pour out a little of the milk, and put in half a pint of good
scalded cream. Chicken may be cut up, skinned, and dressed in the same
way.

VEAL PORCUPINE. Bone a fine large breast of veal, and rub it over with
the yolks of two eggs. Spread it out, and lay on it a few slices of
bacon, cut as thin as possible. Add a handful of parsley