*My mother always used boiled ham she had cooked herself for this recipe
** The stock was from the Boiled ham water. Dont add salt if ham is smoked.
Put veal in pan with parsley, lemon peel and juice, salt & pepper and stock. Bring to boil and simmer covered for 2 ½ hours until meat is tender test with skewer. Line a greased pie dish with ¾ rolled out pastry put a layer of veal, a layer of egg, a layer of ham continue until pie dish full. Add the cooking liquid from the meat. Roll out rest pastry and put pastry lid on the pie piercing lid for steam to escape. Cook in oven for 40 minutes Gas 4 or 180 degrees.