A Common Chicken Pie

Instructions

1. Prepare the fowls as for boiling, cut them down into joints, and season them with salt, white pepper, and nutmeg or pounded mace.
2. Arrange them neatly in a dish bordered with paste, lay amongst them three or four fresh eggs boiled hard and cut in halves, and pour in some cold water.
3. Put on a thick cover, pare the edge and ornament it, make a hole in the centre, and lay a roll of paste, or a few leaves, round it.
4. Bake the pie in a moderate oven from an hour to an hour and a half.
5. The back and neck bones may be boiled down with a bit or two of lean ham, to make a little additional gravy, which can be poured into the pie after it is baked.