Chicken Pie
122. Cut your chickens in pieces, wash them, and put them in a stew-pan with salt and pepper, and water enough to nearly cover them. To each one, rub one ounce of butter in flour, and add it to the gravy when the chickens are done; let it boil a few minutes. Make a rich paste, line the sides of your pie dish, put in the chickens and half the gravy, cover the pie with the paste; leave an opening in the centre, and ornament the top with paste cut in flowers, or bars twisted and laid across the centre. When the crust is done take out the pie, pour in the remainder of the gravy, and send it to the table in the dish it is baked in. If all the gravy is put in at once it will be apt to boil over the top and disfigure the lid of the pie.
Partridge pies are made in the same manner.