Is made as above, but baked in a buttered pudding-dish, and, in place
of the potatoes, three hard-boiled eggs are chopped up and strewed
among the pieces of chicken. If the chickens are tough, or even
doubtful, parboil them before making the pie, adding the water in
which they were boiled, instead of cold water, for gravy. If they are
lean, put in a few bits of butter. Ornament with leaves cut out with a
cake-cutter, and a star in the centre. Bake an hour—more, if the pie is
large.