Joint the chickens, which should be young and tender--boil them in just
sufficient water to cover them. When nearly tender, take them out of the
liquor, and lay them in a deep pudding dish, lined with pie crust. To
each layer of chicken, put three or four slices of pork--add a little of
the liquor in which they were boiled, and a couple of ounces of butter,
cut into small pieces--sprinkle a little flour over the whole, cover it
with nice pie crust, and ornament the top with some of your pastry. Bake
it in a quick oven one hour.