Raised Veal, Pork and Egg Pie (Plate 5)

• Hot water crust pastry using 12 oz. flour, etc.
• 1 lb. stewing veal

Grease a 7-in. tin with lard. Make the pastry and, when cool enough to handle, knead well. Cut off a quarter of the dough and keep this covered in a warm place until required. Roll out remaining dough to a round 2 in.</