Chicken Pie
Cut up the chicken and place in a deep oven with one large spoonful of lard. Let it brown a little and add one onion, parsley, thyme, sage and black pepper, to suit the taste. Pour on it a cupful boiling water, stir well and let it simmer till well cooked. Just before taking from the fire, rub together: 1 cup cream 1 spoonful butter. Yolks of 2 hard-boiled eggs. 1 grated nutmeg and other spices to the taste. Stir well and pour in a pan lined with a paste.--Mrs. A. C.
Chicken Pie.
Make into a paste one quart of flour with the weight of four eggs in butter and a large spoonful of lard. Put the paste in a deep dish, lining the bottom and side with chicken interspersed with layers of very thin bacon. Add some large crumbs, some pepper, and a quarter-pound butter. Fill the dish with cold water, and yolks of four or six hard-boiled eggs, then dredge with flour and put on the top crust. Let it bake gradually. It will take two hours to bake.--Mrs. Col. W.