Chicken Pot-Pie
Cut up and parboil a pair of large fowls, seasoning them with pepper, salt, and nutmeg. You may add some small slices of cold ham; in which case use no salt, as the ham will make it salt enough. Or you may put in some pieces of the lean of fresh pork. You may prepare a suet-paste; but for a chicken pot-pie it is best to make the paste of butter, which should be fresh, and of the best quality. Allow to each quart of flour, a small half-pound of butter. There should be enough for a great deal of paste. Line the sides of the pot, two-thirds up, with paste. Put in the chickens, with the liquor in which they were parboiled. You may add some sliced potatos. Intersperse the pieces of chicken with layers of paste in square slices. Then cover the whole with a lid of paste, not fitting very closely. Make a cross-slit in the top, and boil the pie about an hour or more.
Instead of ham, you may add some clams to the chicken, omitting salt in the seasoning, as the clams will salt it quite enough.