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Chicken Pie


Parboil and neatly cut up your chickens; dry them, and set them over a slow fire for a few minutes; have ready some forcemeat, and with it some pieces of ham; lay these at the bottom of the dish, and place the chickens upon it; add some gravy well seasoned. It takes from an hour and a half to two hours.


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The Lady's Own Cookery Book (1844).

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