Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Chickens in Paste

Make a crust as for pies, and roll it out in cakes, large enough to cover a chicken. The chickens should be very nicely picked and washed, and the inside wiped dry; put in each a small lump of butter, a little salt, pepper, and parsley; have the pot boiling, close the chickens in the dough, pin them up in separate cloths, and boil them three-quarters of an hour; dish them, and pour drawn butter over. Pigeons can be cooked in the same manner.