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Chicken Pot Pie

Before placing in the pot cut a chicken in pieces suitable for serving at table. Separate the joints neatly and divide the breast into three compact pieces. Lay the gizzard, heart, wings and legs at the bottom of the pot, then put in the neck and bony pieces, reserving the second joints and breasts for the top. Use a quart of boiling water for a full grown chicken or young fowl; cook until tender. Salt it while cooking. Have plenty of gravy; then mix together two tablespoonfuls of butter and three of flour, add to gravy. Have ready your dough made the same as baking powder biscuit, only leave out the shortening and mix with milk. Cut out in small biscuit and drop them in gravy while boiling, lay them around on top of meat. Cover and boil twenty minutes. Turn out on hot platter and serve immediately. Do not take up with fork or spoon, but just turn out gently on platter, else it will fall.