tle cream and gravy just to moisten the meat; and add a little ham.
do not warm it till the patties are baked.

VEAL PIE.--Take some of the middle, or scrag, of a small neck; season
it; and either put to it, or not, a few slices of lean bacon or ham.
If it is wanted of a high relish, add mace, cayenne, and nutmeg, to
the salt and pepper; and also force-meat and eggs; and if you choose,
add truffles, morels, mushrooms, sweet-bread, cut into small bits, and
cocks'-combs blanched, if liked. Have a rich gravy ready, to pour
in after baking. It will be very good without any of the latter
additions.

COMMON VEAL PIE.--Cut a breast of veal into pieces; season with pepper
and salt, and lay them in the dish. Boil hard six or eight yolks of
eggs, and put them into different places in the pie; pour in as much
water as will nearly fill the dish; put on the lid, and bake. _Lamb
Pie_ may be done this way.

STEWED VEAL.--Cut the veal as for small cutlets; put into the bottom of
a pie-dish a layer of the veal, and sprinkle it with some finely-rubbed
sweet basil and chopped parsley, the grated rind of one lemon with the
juice, half a nut-meg, grated, a little salt and pepper; and cut into
very small pieces [Transcriber's note: the original text reads 'peices']
a large spoonful of butter; then another layer of slices of veal, with
exactly the same seasoning as before; and over this pour one pint of
Lisbon wine and half a pint of cold water; then cover it over very
thickly with grated stale bread; put this in the oven and bake slowly
for three-quarters of an hour, and brown it. Serve it in a pie-dish hot.

BREAST OF VEAL STUFFED--Cut off the gristle of a breast of veal, and
raise the meat off the bones, then lay a good force-meat, made of
pounded veal, some sausage-meat, parsley, and a few shalots chopped
very fine, and well seasoned with pepper, salt, and nutmeg; then roll
the veal tightly, and sew it with fine twine to keep it in shape, and
prevent the force-meat escaping; lay some slices of fat bacon in a
stew-pan, and put the veal roll on it; add some stock, pepper,
salt, and a bunch of sweet herbs; let it stew three hours, then cut
carefully out the twine, strain the sauce after skimming it well,
thicken it with brown flour; let it boil up once, and pour it over the
veal garnish with slices of lemon, each cut in four. A fillet of veal
first stuffed with force-meat can be dressed in the same manner,
but is must first be roasted, s