CHICKEN PIE.
Wash the chickens; cut them up and stew them with a little water, salt and mace; when done, make a paste; put it round the sides of the dish; then put in the chickens; season to your taste, with pepper, salt and hard-boiled egg, some butter rolled in flour; pour in some of the liquor, and put on the top paste; cut a hole in the centre, and turn back the paste to let the steam escape; place a small cup in the middle of the pie.