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Chicken and Sweetbread Pie

Line a deep pie-dish with a good crust, and spread a layer of forcemeat on it. Put over this alternate layers of chicken cut into neat joints, and sweetbread cut into small pieces, both seasoned with salt and cayenne; sprinkle over each layer a few mushrooms or truffles chopped small. When the dish is nearly full, put some slices of hard-boiled egg over the top, pour a little gravy over the meat, cover the dish with the same crust that it was lined with, brush it over with beaten egg, and bake it in a good oven. Just before serving, make a hole in the top and pour in some good gravy. Time to bake, one hour and a half. Probable cost, chickens, 2s. 6d. each. A pie made with two chickens sufficient for six persons.