Pot Pie of Veal

• 1¼ lb. lean veal
• ½ lb. pickled pork
• salt and pepper

Cut the meat into pieces convenient for serving and cut the pork into thin, small slices. Place the meat and pork in layers in a large pie-dish, seasoning each layer well with salt and pepper, and fill the dish ¾ full with stock. Cover with a lid and cook in a moderate oven (350° F., Gas 4) for 1½ hr. Meanwhile parboil the potatoes and cut in thick slices. After cooking for 1½ hr., allow