t these stew for about an hour,
and, when done, strain off the liquor: this is for gravy. Put a layer of
fowl at the bottom of a pie-dish, then a layer of ham, then one of
forcemeat and hard-boiled eggs cut in rings; between the layers put a
seasoning of pounded mace, nutmeg, pepper, and salt. Proceed in this
manner until the dish is full, and pour in about 1/2 pint of water;
border the edge of the dish with puff crust, put on the cover, ornament
the top, and glaze it by brushing over it the yolk of an egg. Bake from
1-1/4 to 1-1/2 hour, should the pie be very large, and, when done, pour
in, at the top, the gravy made from the bones. If to be eaten cold, and
wished particularly nice, the joints of the fowls should be boned, and
placed in the dish with alternate layers of forcemeat; sausage-meat may
also be substituted for the forcemeat, and is now very much used. When
the chickens are boned, and mixed with sausage-meat, the pie will take
about 2 hours to bake. It should be covered with a piece of paper when
about half-done, to prevent the paste from being dried up or scorched.

_Time_.--For a pie with unboned meat, 1-1/4 to 1-1/2 hour; with boned
meat and sausage or forcemeat, 1-1/2 to 2 hours.

_Average cost_, with 2 fowls, 6s. 6d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

THE YOUNG CHICKS.--The chicks that are hatched first should be
taken from underneath the hen, lest she might think her task at
an end, and leave the remaining eggs to spoil. As soon as the
young birds are taken from the mother, they must be placed in a
basket lined with soft wool, flannel, or hay, and stood in the
sunlight if it be summer time, or by the fire if the weather be
cold. It is a common practice to cram young chicks with food as
soon as they are born. This is quite unnecessary. They will, so
long as they are kept warm, come to no harm if they take no food
for twenty-four hours following their birth. Should the whole of
the brood not be hatched by that time, those that are born may
be fed with bread soaked in milk, and the yolk of a hard-boiled
egg.

POTTED CHICKEN OR FOWL (a Luncheon or Breakfast Dish).

930. INGREDIENTS.--The remains of cold roast chicken; to every lb. of
meat allow 1/4 lb. of fresh butter, salt and cayenne to taste, 1
teaspoonful of pounded mace, 1/4 small nutmeg.

_Mode_.--Strip the meat from the bones of cold roast fowl; when it is
freed