| How To Cook: |
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1. Cut the veal and the bacon into small cubes.
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2. Mix the wine, seasonings, etc., spirit and grapes.
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3. Put the meat and bacon in this mixture and marinade for 2 days.
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4. Line a round, fairly deep tin with some of the pastry, pour in the pickled meat and cover with pastry, wetting the edges to make them stick together.
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5. Insert a funnel in the center, using a piece of rolled-up cardboard.
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6. Glaze and bake in a hot oven (450°F) until the meat is tender and the crust golden.
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7. Remove the funnel before serving.
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