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Ham And Chicken Pie

(Confectionary.) - (The Lady's Own Cookery Book)







Cut some thin slices from a boiled ham, lay them on a good puff paste at

the bottom of your dish, and pepper them. Cut a fowl into four quarters,

and season it with a great deal of pepper, and but a little salt; and

lay on the top some hard yolks of eggs, a few truffles and morels, and

then cover the whole with slices of ham peppered: fill the dish with

gravy, and cover it with a good thick paste. Bake it well, and, when

done, pour into it some rich gravy. If to be eaten cold, put no gravy.











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