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Chicken Pot Pie

Cut a chicken weighing from three and a half to four pounds into twelve equal pieces; put these in a stewpan, cover with cold water and leave them in for thirty minutes. Then wash them well, drain and return to the pan. Cover again with fresh water, season with salt, pepper and grated nutmeg, add a bunch of parsley, six small onions and four ounces of salted pork cut into square pieces, and cook for three-quarters of an hour, taking care to skim well; add one pint of raw potatoes and three tablespoonfuls of flour diluted with a breakfast cupful of water. Stir until it boils, and cook for ten minutes. Remove the parsley and transfer the whole to a deep earthenware baking-dish, then moisten the edges of this slightly with water, and cover the top with crust. Brush the surface over with egg, make a few transverse lines in the paste with a fork, and cut a hole in the center. Bake in a brisk oven for fifteen minutes and send to the table.

Chicken Pilau, Turkish Style Take a chicken weighing two pounds, singe and draw, wipe it well, and cut it into twelve pieces of equal size. Put these into a stewpan with one ounce of butter, and brown; add one chopped onion and one chopped green pepper, and cook for six minutes, stirring lightly with a wooden spoon. Moisten with a pint of rich chicken broth and one gill of tomato sauce, and add two ounces of dried mushrooms that have been soaking in water for several hours, or twelve canned mushrooms, and season with salt and pepper, and half a teaspoonful of diluted saffron. When incorporated add half a pint of well-washed uncooked rice and three tablespoonfuls of grated Parmesan cheese. Cook for twenty minutes more, and serve.