covering of paste, with a slit cut in the middle; let it cook slowly for
about two hours; have hot water in a tea kettle, and if it should dry up
too much, pour some in; just before you dish it, add a little parsley
and thyme.

Veal, lamb and pork pies, may be made in the same way. If you like more
top crust, cook it in a dutch-oven, and when the first crust is done,
take it off in a pan and set it near the fire, and cover the pie again
with dough.


Giblet Pie and Soup.

If you can get livers and gizzards from market, you can have a very nice
pie made, the same as chicken pie, or soup with dumplings made of milk,
egg and flour, beaten together, and dropped in when the soup is nearly
done, and season it with parsley, pepper, and salt.


Chicken Stewed with New Corn.

Cut up the chickens as for pies; season them well; have green corn cut
off the cob; put a layer of chicken in the bottom of a stew pan, and a
layer of corn, and so till you fill all in; sprinkle in salt, pepper and
parsley, and put a piece of butter in; cover it with water, and put on a
crust, with slits cut in it; let it boil an hour; when done, lay the
crust in a deep dish; dip out the chicken and corn, and put it on the
crust; stir in the gravy a thickening of milk and flour; when this boils
up, pour it in with the corn and chicken. Chicken and corn boiled
together in a pot, make very nice soup, with dumplings.