Make the paste and forcemeat, bone a young fowl, which lay flat upon a clean cloth, breast downwards; season the interior with a little pepper, salt, and chopped onions; spread a layer of forcemeat over, half an inch in thickness; have ten pieces of veal, of the thickness of your finger, and the same length as the fowl, and the same number of pieces of fat bacon, lay half of the veal and bacon alternately upon the fowl, well seasoned with pepper and salt, cover over with more forcemeat, then another layer of veal and ham, cover with more forcemeat; then roll the fowl over, making the skin meet at the back; you have previously lined a raised pie mould with paste, then line the pie with forcemeat, half an inch in thickness, lay in the fowl, sprinkle a little pepper and salt over, cover with the remainder of the forcemeat, to form a dome, place a pat of butter and two bay-leaves upon the top, and bake; when done, pour in a gill of gravy made from the bones of the fowl; serve cold.