and a bouquet of sweet herbs. Clean the fowl, and cut in pieces as for
serving. Put it in a stew-pan with the hot water, salt, pepper and
herbs. When it comes to a boil, skim, and set back where it will
simmer one hour and a half. Take up the chicken, and place in a deep
earthen pie dish. Draw the stew-pan forward where it will boil rapidly
for fifteen minutes. Skim off the fat and take out the bouquet. Put
the butter in a frying-pan, and when hot, add the flour. Stir until
smooth, but not brown, and stir in the water in which the chicken was
boiled. Cook ten minutes. Beat the eggs with one spoonful of cold
water, and gradually add the gravy to them. Turn this into the pie
dish. Lift the chicken with a spoon, that the gravy may fall to the
bottom. Set away to cool. When cold, roll out a covering of paste a
little larger than the top of the dish and about one-fourth of an inch
thick. Cover the pie with this, having the edges turned into the dish.
Roll the remainder of the paste the same as before, and with a
thimble, or something as small, cut out little pieces all over the
cover. Put this perforated paste over the first cover, turning out the
edges and rolling slightly. Bake one hour in a moderate oven.


Pasties of Game and Poultry.

Make three pints of force-meat. (See force-meat for game.) Cut all the
solid meat from four grouse. Lard each piece with very fine strips of
pork. Put half a cupful of butter and a finely-cut onion in a frying-
pan. Stir until the onion is yellow; then put in the grouse, and cook
slowly, with the cover on, for forty minutes. Stir occasionally. Take
up the grouse, and put three table-spoonfuls of flour with the butter
remaining in the pan. Stir until brown; add one quart of stock, two
table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves.