Required: One and a half pounds of lean veal. Half a pound of lean ham or bacon. Three hard-boiled eggs. Salt and pepper.

Half a teaspoonful of grated lemon-peel. One teaspoonful of chopped parsley. One teaspoonful of chopped sweet herbs. Stock to half fill the pie-dish. A little beaten egg. For the pastry :

One pound of flour.

Three-quarters of a pound of butter, lard, or dripping. Cold water.

Divide the butter into four equal parts, and sieve together the flour and salt. Take one-fourth of the butter, and rub it into the flour in the same way as for short-crust, and mix it to a paste with cold water. Then roll it out in a long, narrow strip.

Shake over it a little flour, and fold it evenly in three, pressing the edges together with the rolling-pin; then roll it out again, and proceed as before. Repeat this process till the four divisions of butter have been used. Then roll out to the required thickness.

Veal Cutlets a la Talleyrand. Cutlets prepared in this way should be served on mashed potato, with sauce poured round

To Make the Pie. Cut the meat and bacon into neat squares. Put a layer of the veal into the pie-dish, and shake over it some chopped parsley and herbs, lemon-peel, and seasoning. Next put in a layer of ham and slices of egg, then a layer of veal, and so on, till the dish is full. The last layer should be ham.

Next half fill the dish with the stock, or water if you have no stock. Put a strip of the pastry round the edge of the pie-dish, having first wetted the edge. Then cover the top of the pie with the pastry. Ornament it prettily with leaves of pastry, and brush over the top some beaten egg.

Put the pie into a quick oven, and bake it for about two hours.

Cost, 3s.