Chicken Pie

Ingredients

• 2 young fowls, cut up
• white pepper, to taste
• coarse sea salt, to taste
• a little mace, finely powdered
• nutmeg, finely powdered
• thin slices of ham or fresh gammon or bacon
• force-meat
• hard-boiled eggs, sliced
• gravy made from knuckle of veal or mutton shank bones
• 2 egg whites
• milk, for scalding parsley
• 1 teacup of good broth or weak gravy
• 1 pint of cream, scalded
• butter, the size of a walnut
• flour, for thickening

Directions

1. Season the cut-up fowls with white pepper, coarse sea salt, mace, and nutmeg.

2. Layer the chicken, ham or bacon, force-meat, and hard-boiled eggs in a dish.

3. Prepare a gravy using knuckle of veal or mutton shank bones.

4. If using a raised crust, strain the gravy and let it cool until it sets like jelly.

5. To clarify the jelly, whip the egg whites, boil, and strain through a fine sieve.

6. Scald a handful of picked parsley in milk, season, and add to the layered dish.

7. Pour in the broth or weak gravy before baking.

8. After baking, raise the crust and pour in the scalded cream mixed with butter and flour.