Cover the bottom and sides of a deep dish with a thick paste.
Having cut up your chickens, and seasoned them to your taste, with
salt, pepper, mace and nutmeg, put them in, and lay on the top
several pieces of butter rolled in flour. Fill up the dish about
two-thirds with cold water. Then lay on the top crust, notching it
handsomely. Cut a slit in the top, and stick into it an ornament
of paste made in the form of a tulip. Bake it in a moderate oven.
It will be much improved by the addition of a quarter of a hundred
oysters; or by interspersing the pieces of chicken with slices of
cold boiled ham.
You may add also some yolks of eggs boiled hard.
A duck pie may be made in the same manner. A rabbit pie also.