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Ham and Chicken Pie

Trim off the skin of some cold chicken, and cut the meat into small pieces (chopping it), mix with it an equal quantity of finely chopped lean ham and a small lot of chopped shallot. Season with salt, pepper and pounded mace, and moisten with a few tablespoonfuls of white stock. Butter a piedish, line the edges with puff paste, and put in the mixture; place a flat of puff paste on the top, trim it round the edges, moisten and press together, punch a small hole in the top, and bake in a moderate oven. When cooked pour a small quantity of hot cream through the hole at the top of the pie, stand the piedish on a flat dish, and serve.