Veal and Ham Pies

Ingredients

• 2 pounds pate a fonce
• 6 pounds veal (4 pounds cut into 1-inch pieces, 2 pounds for forcemeat)
• 8 pieces fat bacon (2 inches long, ¼ inch square)
• 2 pounds lean bacon (cut into pieces similar to veal)
• ¼ pound butter

Directions

1. Butter the interior of a tin pie mold.

2. Roll out 1⅓ pounds of pate a fonce to fit the mold, pressing it evenly and raising it above the edge.

3. Prepare the veal by cutting 4 pounds into 1-inch square pieces.

4. Make forcemeat with the remaining 2 pounds of veal.

5. Insert a piece of fat bacon into each piece of veal.

6. Cut the lean bacon into pieces similar in size to the veal.