Poultry or Game Raised Pie

• 1 pound rich raised pie crust (above)
• butter
• 1 tender chicken or pheasant

Make a stiff rich raised pie crust as directed above; butter a raised pie mould and line it with pastry.

Bone chicken or pheasant; lay it, skin side down, on a clean cloth, and season generously with nutmeg, allspice, salt and freshly ground black pepper. Spread a layer of sausage meat over boned bird; cover with a layer of diced veal and season generously again. (Raised pies, always se