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Parsley Pie

Lay a fowl, or a few bones of the scrag of veal, in a dish. Scald in milk a colanderful of picked parsley; season it, and add it to the fowl or meat, with a tea-cupful of any sort of good broth or stock. Bake in the oven, and just before lifting add a mixture of a quarter of a pint of scalded cream, a piece of butter the size of a walnut, and a tea-spoonful of flour. Shake it round, to mix with the gravy already in the vessel.