Chicken Pie

Directions

1. 1
   Dress, clean, and cut up two fowls or chickens.
2. 2
   Put in a stewpan with one-half onion, sprig of parsley, and bit of bay leaf; cover with boiling water, and cook slowly until tender.
3. 3
   When chicken is half cooked, add one-half tablespoon salt and one-eighth teaspoon pepper.
4. 4
   Remove chicken, strain stock, skim off fat, and then cook until reduced to four cups.
5. 5
   Thicken stock with one-third cup flour diluted with enough cold water to pour easily.
6. 6
   Place a small cup in centre of baking-dish, arrange around it pieces of chicken, removing some of the larger bones; pour over