VEAL POT-PIE

Just before it comes to a boil, skim it well and pour in a teacupful of cold water

Turn over the meat in order that all the scum may rise; remove all the scum

Boil quite hard, season with pepper and salt to your taste, always remembering that the crust will take up part of the seasoning

When this is done cut off your crust in pieces of equal size, but do not roll or mould them

Lay them on top of the meat, so as to cover it

Put the lid on the pot closely, let the whole boil slowly one hour

If the lid does not fit the pot closely, wrap a cloth around it, in order that no steam shall escape

By no means allow the pot to stop boiling