Chicken Potpies Recipe ingredients

To prepare this Chicken Potpies Recipe, first have several deep dishes about the size of a birdbath for the pies. Cut a young fowl into joints, cover with cold water, and cook until tender, but not until the meat leaves the bones. Lay a piece of light and a piece of dark meat in each dish, add some minced salt pork and slices of potatoes. Put 3 small cubes of pastry into each dish, and 2 very small onions which have parboiled for five minutes. Thicken 2 cupfuls of the liquor the chicken was cooked in with a lump of butter rolled in flour, and season it with paprika and minced parsley. Fill the dishes, cover each with a good crust, make a slit in the middle of each, and bake for thirty minutes. This can be made in one dish.