Chicken Pie
Pick and clean six chickens, (without scalding) take out their inwards
and wash the birds while whole, then joint the birds, salt and pepper
the pieces and inwards. Roll one inch thick paste No. 8 and cover a
deep dish, and double at the rim or edge of the dish, put thereto a
layer of chickens and a layer of thin slices of butter, till the
chickens and one and a half pound butter are expended, which cover
with a thick paste; bake one and a half hour.
Or if your oven be poor, parboil, the chickens with half a pound of
butter, and put the pieces with the remaining one pound of butter, and
half the gravy into the paste, and while boiling, thicken the residue
of the gravy, and when the pie is drawn, open the crust, and add the
gravy.
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