Singe, draw and clean a 4-lb. chicken as usual. Disjoint, cut the breast into four pieces, cut the thigh and leg apart. Save the neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook 2 hours.
Add 2 quarts washed, pared and diced white potatoes. Cook 20 minutes, or until the potatoes are tender. Add 1 tablespoon salt, 1/4 teaspoon pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with a little cold water. Boil 3 minutes. Pour all into dish, cover with rich pastry. Bake 20 minutes in moderate oven.
PASTRY
Sift together 1 cup flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in very lightly 4 tablespoons shortening; add just enough cold water to make a stiff dough. Roll out on floured board and put over top of pie.
Roast Goose, Bread and Apple Dressing
Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared and quartered; tie the skin. Put in pan breastbone up; dust with salt, pepper and flour. Place in hot oven; when browned baste with 2 cups cold water; turn breast side down and roast 2 hours, basting three or four times with cold water. Ten minutes before serving turn breast side up. Remove fat and make gravy as directed for Roast Poultry.
1 tablespoon drippings
2 tablespoons chopped onions
1 quart finely chopped apples
4 cups stale bread crumbs
1 egg
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley
Put drippings and onion into frying pan, cook a few minutes and add apples. Cover bread with cold water a few minutes, remove and press out all water. Put into pan; add seasoning and beaten egg and parsley. Mix well until thoroughly cooked.