1 four or five-pound chicken 4 medium-sized potatoes 1/2 pound of ham

1 tablespoonful of butter 1 tablespoonful of chopped parsley-Salt and pepper

Draw, singe, and cut the chicken the same as for a fricassee; put it into a saucepan, cover with boiling water, and simmer for an hour or so - until the meat is tender when pierced with a fork. Now proceed in exactly the same manner as directed in the recipe for Veal Pie. Serve in the baking-dish.

Rabbit and squirrel baked pie may be made in the same way, using two young rabbits or four squirrels instead of one chicken.