English Chicken Pie Recipe

Cut fowl into small joints, season these with salt and pepper.

Slice veal thinly, line bottom of fireproof dish with this, place on top a layer of chicken.

Chop mushrooms finely, saute them in butter in small stewpan; sprinkle half of this over pieces of chicken, then layer of hard-cooked eggs, over that thin slices bacon and chopped parsley.

Continue in this way until all ingredients are used up and the fireproof dish is full; fill dish three parts full with stock.

Put a strip of pastry round the edge of dish, wet this lightly with water, cover the pie with puff-pastry rolled out to the proper size and thickness; press down the paste on to the wet edge of paste, trim round.

Decorate the paste at the edge according to taste; brush over pie with beaten egg, make a slit in the center of the lid, and place a circle of pastry leaves round it.

Put pie in moderate oven, and bake about 1 1/2 hours.

Pour in a little stock before serving. .