One fowl weighing between four and five pounds, half the rule for chopped paste (see chopped paste), three pints or water, one-fourth of a teaspoonful of pepper, one table-spoonful of salt (these last two quantities may be increased if you like), three table-spoonfuls of flour, three of butter, two eggs, one table-spoonful of onion juice 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, peppei 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 earthern 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.