Chicken Pie Recipe

Joint the chickens, which should be young and tender--boil them in just

sufficient water to cover them. When nearly tender, take them out of the

liquor, and lay them in a deep pudding dish, lined with pie crust. To

each layer of chicken, put three or four slices of pork--add a little of

the liquor in which they were boiled, and a couple of ounces of butter,

cut into small pieces--sprinkle a little flour over the whole, cover it

with nice pie crust, and ornament the top with some of your pastry. Bake

it in a quick oven one hour.

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