Veal Flory

• veal
• bacon
• spices
• herbs
• gravy
• forcemeat

Cut chops from the back-ribs or breast of veal. Trim off the bones and season the chops highly with mixed spices and such minced herbs as you choose. Add a few slices of lean bacon, forcemeat balls, and boiled yolks of eggs; or a scalded sweetbread cut into bits, and truffles, morells, or mushrooms as is convenient or approved. Add a little gravy drawn from the trimmings, and cover the pie.