The Epicure's Almanac or Diary of Good Living
November 22nd : VEAL AND HAM PIE
Take the meat off an undrest breast of veal, by cutting it in pieces about an inch and a half long, and an inch broad. Put the bones into a saucepan, with plenty of water, and a bundle of sweet herbs ; extract about half a pint of strong gravy, strain this through a sieve.
Line a pie-dish with thin paste, envelop every piece of veal in a thin slice of drest ham, not too fat, have ready half a dozen hard boiled eggs, distributing the yolks of these amongst your meat. Season the gravy extracted from the bones with pepper and salt, and pour it over the meat till the dish be completely filled, then cover with top crust.
This pie will require more time in baking than those of beef-steak, mutton, or fruit.