Skin, and cut down into joints a couple of fowls, take out all the bones, and season the flesh highly with salt, cayenne, pounded mace, and nutmeg; line a dish with a thin paste, and spread over it a layer of the finest sausage-meat, which has previously been moistened with a spoonful or two of cold water; over this place closely together some of the boned chicken joints, then more sausage-meat, and continue thus with alternate layers of each, until the dish is full; roll out, and fasten securely at the edges, a cover half an inch thick, trim off the superfluous paste, make an incision in the top, lay some paste leaves round it, glaze the whole with yolk of egg, and bake the pie from an hour and a half to two hours in a well-heated oven. Lay a sheet or two of writing-paper over the crust, should it brown too quickly. Minced herbs can be mixed with the sausage-meat at pleasure, and a small quantity of eschalot also, where the flavour is much liked: it should be well moistened with water, or the whole will be unpalatably dry.
The pie may be served hot or cold, but we would rather recommend the latter.
* A larger proportion of cream and butter well dried into the potatoes over a gentle fire after they are mashed, will render the crust of the pasty richer and finer.
A couple of very young tender rabbits will answer exceedingly well for it instead of fowls, and a border, or half paste in the dish will generally be preferred to an entire lining of the crust, which is now but rarely served, unless for pastry, which is to be taken out of the dish in which it is baked before it is sent to table.
Prepare the fowls as for boiling, cut them down into joints, and season them with salt, white pepper, and nutmeg, or pounded mace; arrange them neatly in a dish bordered with paste, lay amongst them three or four fresh eggs, boiled hard, and cut in halves, pour in some cold water, put on a thick cover, pare the edge, and ornament it, make a hole in the centre, lay a roll of paste, or a few leaves round it, and bake the pie in a moderate oven from an hour to an hour and a half. The back and neck bones may be boiled down with a bit or two of lean ham, to make a little additional gravy, which can be poured into the pie after it is baked.