Boil until very tender young or old chickens in just enough water to stew them; season them with salt, pepper, and a little celery. Make a puff paste; line the sides of a deep dish; when the chicken is done, put it into the dish, thicken the gravy with flour, let it boil up, and pour the gravy over the chicken in the dish; put in a small piece of butter. If you want it very nice, add a half can of oysters; cover with the puff paste, and bake quickly.

Chicken Pie

Crust: Two quarts Sour, I teaspoon salt, 2 heaping teaspoons baking powder. Sift together 3 times. Two-thirds cup lard and butter size of an egg, rubbed thoroughly into flour. Moisten with cold milk, a little at a time, and mix with a knife until flaky. Cut into 2 pieces, one larger than the other. Roll larger piece and cover bottom, sides and rim of pan. Roll smaller piece for top crust, making incisions to let air out Two chickens cleaned, cut by the joints and wash thoroughly. Place in stew-pan, cover with cold water, add salt and cook until tender. Drain and thicken gravy. Into the crust-lined pan place a layer of chicken (bones pointing toward center), add pepper, salt and 1/2 cup gravy. Arrange each layer the same until pan is filled. Cover with top crust. Pinch the edge all around and bake. When pie is baked make an incision in center and fill with hot gravy.