Chicken Pie

Ingredients

• 2 young fowls, cut up
• white pepper, to taste
• coarse sea salt, to taste
• a little mace, finely powdered
• a little nutmeg, finely powdered
• a little cayenne, to taste
• slices of ham or fresh gammon of bacon
• forcemeat-balls
• hard-boiled eggs, sliced
• gravy made from knuckle of veal or scrag, with shank-bones of mutton
• herbs, to taste
• 1 onion, chopped

Directions

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

2. Layer the chicken, ham or bacon, forcemeat-balls, and hard-boiled eggs in a baking dish.

3. If baking in a dish, add a little water; if in a raised crust, do not add water.

4. Prepare gravy by simmering veal knuckle or scrag with mutton shank-bones, herbs, onion, mace, and white pepper.

5. If serving hot, add truffles, morels, or mushrooms; omit if serving cold.

6. Fill the dish with gravy if baked in a dish; for raised crust, strain the gravy and add it cold as jelly.

7. To clarify the jelly, boil it with the whites of 2 eggs, then strain through a fine sieve.