Required: Three-quarters of a pound of rough puff or short-crust pastry. Two ounces of cooked vermicelli. One pound of cooked veal. A quarter of a pound of cooked ham. Half a teaspoonful of lemon-rind. One ounce of Parmesan cheese. Salt, pepper, and nutmeg. A quarter of a pint of white sauce or cream.

Well butter a pie-dish, and line it all through with some of the pastry. Then put in a layer of the vermicelli, pressing it up round the sides so that it lines the pastry. Next put in the veal and ham, cut into neat pieces, seasoning it now and then with the grated cheese, lemon-rind, nutmeg, salt and pepper. When the dish is full, pour in the sauce or cream. Roll out the rest of the pastry, and cover the top over as for an ordinary meat pie; be careful to wet and join the edges carefully.

Bake the pie for about three-quarters of an hour in a quick oven till it is a nice brown. Loosen the edges with a knife, and turn it out on a hot dish, then brush it over with a little beaten egg and milk mixed. Put it into the oven for about two minutes to set this glaze.

Serve it either hot or cold.

Cost, 2S. 3d.