Cut up five fowls in joints and boil in water barely enough to cover, and time according to age. Old fowls make good pies if allowed two or three hours to stew tender. Add a seasoning of salt pork and onion, parsley, salt and pepper. When done add milk to make sauce sufficient, thicken till like thin sauce and turn the stew into a pan that will go in the oven. Make up pot pie dumpling batter as elsewhere directed, drop spoonfuls all over the surface and bake twenty minutes or more.