Cut up and parboil a tender young chicken—a year old is best. Line a
deep dish with a good pie-crust. Cut some thin slices of cold boiled
ham, and spread a layer next the crust; then arrange pieces of the fowl
upon the ham. Cover this, in turn, with slices of hard-boiled eggs,
buttered and peppered. Proceed in this order until your materials are
used up. Then pour in enough veal or chicken gravy to prevent dryness.
Unless you have put in too much water for the size of the fowl, the
liquor in which the chicken was boiled is best for this purpose. Bake
one hour and a quarter for a large pie.