From:
The Thorough Good Cook
Poultry: 32. Chicken Pie
Cover the bottom of a
pie-
dish with slices of raw
ham or
veal; season with
salt and
pepper; over this place two young
raw chickens; cut each into four parts; season likewise with pepper and salt; add six yolks of eggs, boiled hard, and
moisten with a
gill of
gravy; cover the pie with a flat of
puff paste; adorn it,
egg it, and bake it in a moderate oven for one hour and a half. If the pie is to be eaten cold, you can mix in the gravy two leaves of dissolved
gelatin.