Chicken Pie

Prepare the chickens, and divide them as for a fricassee; put the giblets in a sauce-pan with cold water and stew them until nearly done, then lay the chicken in with them, season with pepper and salt, and simmer for twenty minutes; take all out with a perforated skimmer, lay on a dish to cool; make a gravy of the broth by adding a tablespoonful of flour mixed to a paste with a little cold water, the yolks of two hard-boiled eggs chopped, and a tablespoonful of chopped parsley: give a boil up and set aside; make a good crust, line a deep baking-dish with it, have half a pound of pickled pork washed and cut in strips half an inch square; place a layer of chicken and a few strips of pork, season with a little pepper and one grate of nutmeg, moisten with a few spoonsful of the gravy; then another layer of chicken and pork, seasoned as before, until all is in the dish; pour the remainder of the gravy over the chicken, scatter a few lumps of butter over the top, cover with crust, cut a few little incisions in the lid, and bake slowly nearly an hour.

Chicken Pot-Pie

Prepare the chicken as above, but do not cook it; make a crust of three pints of flour, cut through it with a knife a teacup of lard, add a teaspoon of salt and cold water enough to make a stiff dough, roll out twice, the last time not quite half an inch thick; butter the inside of a smooth round-bottomed pot, line it withcrust, lay on this a few strips of pickled pork, then a layer of chicken, and two potatoes which have been peeled, washed and cut in quarters; season with pepper, a little salt (as the pork is salt), and a dust of flour; then more pork, chicken, two more potatoes, and season as before. You may also add to each layer a few little squares of crust. Proceed in this way until the pot is full, pour over boiling water to cover, put a crust over all, cover closely and set in the oven; cook very slowly for an hour and a half; add water occasionally, if not covered. When you roll out the top crust, make several incisions across it, so that you can see how it is cooking, and add water, if necessary; when the pie is nearly done, take off the lid of the pot for a few minutes, that the crust may brown; take out the pie carefully with a skimmer, and lay neatly on a dish with the top crust over the chicken.

Braised Chicken

Prepare the chicken and truss it as for boiling, but do not stuff i(; lay slices of pickled pork or bacon on the bottom of a stew-pan, put the chicken on the bacon with the back down; scrape and wash a small carrot, cut it in thick slices; add an onion peeled and cut up, a head of celery the same, a bunch of thyme and parsley chopped; lay these around the chicken, season with pepper and salt, and add four or five cloves; pour over a quart of cold water; simmer slowly an hour, if the chicken is young, or until tender; take out the chicken, thicken with a little browned flour, give a boil up, pour over the fowl and serve