Chicken Pot Pie

Chicken, potatoes and onions baked into a deep dish pie.

Cut a chicken weighing from three and a half to four pounds into twelve equal pieces; put these in a stewpan, cover with cold water and leave them in for thirty minutes. Then wash them well, drain and return to the pan. Cover again with fresh water, season with salt, pepper and grated nutmeg, add a bunch of parsley, six small onions and four ounces of salted pork cut into square pieces, and cook for three-quarters of an hour, taking care to skim well; add one pint of raw potatoes and three tablespoonfuls of flour diluted with a breakfast cupful of water. Stir until it boils, and cook for ten minutes. Remove the parsley and transfer the whole to a deep earthenware baking-dish, then moisten the edges of this slightly with water, and cover the top with crust. Brush the surface over with egg, make a few transverse lines in the paste with a fork, and cut a hole in the center. Bake in a brisk oven for fifteen minutes and send to the table.