Pastry Recipe

Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four
pieces, cut second joints and legs apart. Save neck, wing tips, heart,
gizzard and liver for soup. Put on the rest with enough boiling water
to cover; cook slowly 2 hours.
Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or
until tender. Add 1/2 tablespoon salt, 1/4 teaspoon pepper, 1
tablespoon chopped parsley and 2 tablespoons flour mixed with little
cold water. Boil 3 minutes. Pour all into dish and cover with pastry.
Bake 20 minutes in a moderate oven.

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