Take a pair of large fine fowls. Cut them up, wash the pieces, and
season them with pepper and salt. Make a good paste in the
proportion of a pound and a half of minced suet to three pounds of
flour. Let there be plenty of paste, as it is always much liked by
the eaters of pot pie. Roll out the paste not very thin, and cut
most of it into long squares. Butter the sides of a pot, and line
them with paste nearly to the top. Lay slices of cold ham at the
bottom of the pot, and then the pieces of fowl, interspersed all
through with squares of paste, and potatoes pared and quartered.
Lay a lid of paste all over the top, leaving a hole in the middle.
Pour in about a quart of water, cover the pot, and boil it slowly
but steadily for two hours. Half an hour before you take it up,
put in through the hole in the centre of the crust, some bits of
butter rolled in flour, to thicken the gravy. When done put the
pie on a large dish, and pour the gravy over it.
You may intersperse it all through with cold ham.
A pot pie may be made of ducks, rabbits, squirrels, or venison.
Also of beef-steaks.