Crust for veal or chicken pie, two teacups flour, two teaspoonfuls baking powder, one teaspoonful salt, two tablespoonfuls shortening; beat one egg and fill the teacup with milk, add to flour. Boil veal in cold water until quite tender, keep out a quart of the broth after it is cooked. When two-thirds done put in the salt.
Gravy for Pie.
Two tablespoonfuls melted butter, three tablespoonfuls flour; mix well, add salt and pepper, one cup cream, slightly warm; stir in the quart of broth after thickening is added. Cook about fifteen minutes, stir, but do not boil. Put meat and gravy in baking dish, cover with dough and bake twenty minutes.
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