Baked Chicken Pie ✠
Is made as above, but baked in a buttered pudding-dish, and, in place of the potatoes, three hard-boiled eggs are chopped up and strewed among the pieces of chicken. If the chickens are tough, or even doubtful, parboil them before making the pie, adding the water in which they were boiled, instead of cold water, for gravy. If they are lean, put in a few bits of butter. Ornament with leaves cut out with a cake-cutter, and a star in the centre. Bake an hour—more, if the pie is large.