From:
The Thorough Good Cook
Entrees: 39. Hottentot Pie
Bone two
calfs feet;
boil and
chop small some
chitterlings; take two
chicken, cut them up as for eating; put all into a
stew-
pan, with two
sweetbreads, a quart of
veal gravy, half an ounce of
morels,
cayenne pepper, and
salt; stew over a gentle fire for an hour, then add six or eight
forcemeat balls that have been boiled, and the yolks of four hard eggs; lay the whole in a good raised
crust, previously baked for the purpose. Strew over the top some
green peas or
asparagus tops, and send to
table without a cover.