1 large year-old chicken The rule for plain suet paste

1 pound of lean ham 4 medium-sized potatoes

Salt and pepper

Make the paste first and stand it in a cool place while you draw and singe the chicken. Cut it up as for a fricassee; pare and cut the potatoes into dice, cut the ham the same size. Now roll out half the paste into a thin sheet. Butter the sides and bottom of a rounding pot, line it with the sheet of paste, and trim the top; roll out these trimmings into a sheet, and cut them into squares. Now put a layer of chicken in the bottom of the pot, then a layer of potatoes, then a sprinkling of ham, salt, pepper, and the squares of paste, then the remainder of the chicken, and then the potatoes, etc. Roll out the remainder of the paste, make a hole in the middle of it, and lay it on top of the last layer, which should be potatoes. Pour in through this hole about one quart of boiling water, place it over a moderate fire, and simmer continually for one and a. half hours. Half an hour before the pie is done, add one tablespoonful of butter, cut into bits, through the hole in top crust. When done, turn it out on a large dish so that the bottom crust will be uppermost.

Rabbit or squirrel pot-pie may be made in the same manner, using two rabbits or three squirrels.