Veal and Ham Pies

Ingredients

• 2 pounds pate fine
• 6 pounds veal
• 4 pounds veal (cut into 1-inch pieces)
• 2 pounds lean bacon (cut into pieces)
• 8 pieces fat bacon (2 inches long, ¼ inch square)
• ¼ pound butter
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon grated nutmeg
• 1 tablespoon chopped onion
• 1 tablespoon chopped parsley

Directions

1. Butter the interior of a pie mould.

2. Roll out 1⅓ pounds of pate fine to fit the mould, raising it ½ inch above the edge.

3. Cut 4 pounds of veal into 1-inch pieces.

4. Make forcemeat with the remaining veal.

5. Insert 8 pieces of fat bacon into each piece of veal.

6. Sauté veal and bacon in melted butter for 15 minutes, seasoning with salt, pepper, nutmeg, onion, and parsley until browned.

7. Line the pie with some forcemeat.