Cut a chicken as for sauté; season the pieces and sprinkle them with
Line a pie dish with thin slices of veal and fill with the prepared chicken, placing the leg pieces at the bottom. Add
Stick a band of puff paste around the rim of the dish, moisten and cover the pie with a layer of the same paste sealing it firmly to the band of paste around the edge.
Decorate the edge, brush with eggwash, score a pattern with the point of a knife and make a hole in the centre.
Bake in a moderate oven for 1½ hours. On removing from the oven pour a few spoonfuls of well flavoured gravy into the pie.
© 1903 All rights reserved. Published by Taylor and Francis.