To Fricassee Chickens.

Cut up the chickens, and put them in a pot with just water enough to
cover them; let it boil half an hour; have ready some thickening made of
milk, flour, and butter, seasoned with parsley, thyme, pepper, and salt;
let it boil a few minutes longer, and when it is dished, grate a little
nutmeg over, if you like it. This is one of the easiest, cheapest and
best ways of cooking chickens.


Chicken Pie.

Cut up the chickens, and if they are old, boil them fifteen minutes in a
little water, which save to put in the pie; make a paste like common pie
crust, and put it round your pan, or dish; lay in the chicken, dust
flour over, and put in hotter, pepper, and salt; cover them with water,
roll out the top crust quite thick, and close the pie round the edge;
make an opening in the middle with a knife; let it bake rather more than
an hour. If you warm a pie over for the next day, pour off the gravy and
warm it separately, and add it to the pie.


Pot Pie.

Cut up two large chickens; grease your pot, or dutch-oven, with lard;
roll out crust enough in two parts, to go round it, but not to cover the
bottom, or it will burn before the pie is done. As you put in the pieces
of chicken, strew in flour, salt, and pepper, some, pieces of the crust
rolled thin, and a few potatoes; cover this with water, and put on a