MEAT AND POULTRY PIES
Chicken pie
Cut at every joint a pair of young chickens. Lay on ice while you make a gravy of the pinions, necks and feet—scalding and skinning the feet before putting with the rest over the fire, covering deep with cold water and bringing slowly to the boil. Cook until the flesh is in rags, and the liquor reduced by one-half. Strain, season highly with onion juice, salt and paprika, thicken with browned flour and let the gravy get cold.
Meanwhile, arrange your chicken in a bake-dish; lay among the pieces either well-seasoned forcemeat balls no larger than marbles, made of bread-crumbs and hard-boiled yolks, bound with a raw egg, or canned mushrooms. Of course, fresh mushrooms are better if you can afford them. Put in a cupful of cold water, cover with a good crust, half an inch thick, and bake for an hour and a half. Lay a piece of stout paper over the pie to keep it from browning too fast. When you remove this at the end of an hour draw the pie to the door of the oven, fit a funnel into a slit left in the center of the crust and pour in all the gravy it will hold. Do this very quickly, shut up the oven and leave the pie in until done. Remove the paper ten minutes before the time is up and brown lightly.
GAME PIE IN NAPKINED DISH
SMALL CHICKEN PIE
CHICKEN PIE IN SILVER STAND
Cold chicken pie
Make precisely as in last recipe, but add to the gravy while hot a tablespoonful of gelatine soaked for two hours in cold water enough to cover it. Pour into the pie as already directed. Let the pie get cold before eating it. The gravy will be jellied.
This is a nice dish for Sunday dinners in hot weather.