Veal and Ham Pie

Ingredients

• 1¼ pounds cooked veal
• ½ pound sliced cooked ham
• ¼ pound bacon
• 1 teaspoon mignonette pepper
• 2 teaspoons salt
• 1 ounce glaze or 1 teaspoon Liebig extract
• bouquet of herbs
• 1 onion with a clove
• warm water
• parsley

Directions

1. Slice the cooked veal and trim off browned skin and edges.

2. Break the chump bone into small pieces and place in a stew-pan.

3. Add mignonette pepper, salt, glaze or Liebig extract, bouquet of herbs, and onion to the stew-pan.

4. Cover with warm water and boil for 4 hours to extract gelatin.

5. Strain, cool, and skim off fat for later use.

6. Weigh the veal and take half that weight of sliced ham and a quarter of bacon.

7. Sprinkle parsley at the bottom of the pie dish, then layer with bacon, followed by veal and ham.