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Chicken Pie (Salt and pepper tablespoon)

1 chicken Salt and pepper 1 tablespoon flour Yolk of hard-boiled egg 1/2 tablespoon parsley 1/4 pound salt pork Pie crust Prepare the chicken as for fricassee; put the giblets in cold water and stew until nearly done; add the chicken; season with pepper and salt and simmer for twenty minutes. Remove with a skimmer and make a gravy of the broth by adding the flour, egg yolk and parsley. Line the sides of a deep baking pan with pie crust; place an inverted cup in the center; put in the chicken in layers covered with strips of salt pork and moistened with the gravy. Pour on the remainder of the gravy; cover with pie crust, making the edges as firm as possible and cutting a few slashes. Bake slowly for nearly an hour.