VEAL AND HAM PIE.
Prepare the crust as for a pork pie. Cut a pound of veal cutlet and a quarter of a pound of ham into dice, season with a teaspoonful of salt and another of black pepper, put the meat into the crust, and finish as for pork pie. Add a quarter of an ounce of Nelson's Gelatine—previously soaked in cold water, and then dissolved—to a teacupful of gravy made from the veal trimmings.