Cut about a pound and a half of veal into thin slices, as also a quarter of a pound of cooked ham ; season the veal rather highly with white pepper and salt, with which cover the bottom of the dish, then lay over a few slices of ham, then the remainder of the veal, finishing with the remainder of the ham, add a wineglassful of water, and cover and bake as directed for beefsteak pie: a bay will be an improvement.