A Chicken Pie

Ingredients

• 6 chickens
• salt
• pepper
• paste No. 8
• 1 1/2 pound butter

Instructions

1. Pick and clean six chickens without scalding, take out their inwards, and wash the birds while whole.
2. Joint the birds and salt and pepper the pieces and inwards.
3. Roll paste No. 8 one inch thick and cover a deep dish, doubling it at the rim or edge.
4. Put in a layer of chickens and a layer of thin slices of butter until the chickens and one and a half pounds of butter are expended.
5. Cover with a thick paste and bake one and a half hours.
6. Alternatively, if your oven is poor, parboil the chickens with half a pound of butter.
7. Put the pieces with the remaining one pound of butter and half the gravy into the paste.
8. While it boils, thicken the residue of the gravy.
9. When the pie is drawn, open the crust and add the gravy.