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Devizes Pie was a pie made in Wiltshire, England. It has has long since fallen out of fashion.

The pie's filling is made from:
cold trimmed calves' head slices
calve's brain
pickled tongue
sweetbreads
meat from the calf
meat from a lamb
slices of bacon
hard-boiled eggs

This mixture is put in an oven-proof dish, covered with a top pie crust, baked, then let cool.

To serve, the crust is removed (sic), and the contents turned out onto a serving platter, garnished and served room temperature.

Literature & Lore
"DEVIZES PIE: Cut into very thin slices, after being dressed, cold calf’s head, with some of the brains, pickled tongue, sweetbreads, lamb, veal, a few slices of bacon, and hard-boiled eggs; put them in layers into a pie-dish, with plenty of seasoning between each, of cayenne, white pepper, allspice, and salt; fill up the dish with rich gravy; cover it with a flour-and-water paste; bake it in a slow oven, and when perfectly cold, take off the crust, and turn the pie out upon a dish; garnish it with parsley and pickled eggs cut into slices."

-- Catherine Emily Callbeck Dalgairns. The Practice of Cookery: Adapted to the Business of Every Day Life. London: Richard Griffin and Company. 1840.

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