Meat Pies and Puddings

Ingredients

• 1 calf's foot, boiled
• 2 ounces finely minced ham
• 6 hard-boiled egg yolks
• ½ cup veal stock
• juice of 1 lemon
• coarse sea salt
• cayenne pepper
• ½ teaspoon grated nutmeg
• pie crust

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

1. Cut the thorn into slices ¼ inch thick and season with coarse sea salt, cayenne pepper, and grated nutmeg.

2. Cut the meat from the boiled calf's foot and season it the same way.

3. Layer kidney at the bottom of a pie dish, add minced ham, and then the calf's foot slices. Repeat until nearly full.

4. Place hard-boiled yolks and forcemeat balls on top, then pour veal stock mixed with lemon juice over them.

5. Line the edges of the dish with pie crust, cover it, and bake in a moderate oven (350°F / 175°C) until golden.

6. For forcemeat balls, mince oysters and mix with breadcrumbs, parsley, lemon rind, salt, cayenne, and nutmeg. Bind with an unbeaten egg yolk and a little oyster liquor, then form into balls.