Joint the chickens, and boil them, till nearly tender in water just sufficient to cover them. Take them up and lay them in a dish, lined with pie crust, on each layer of the chickens, sprinkle pepper and salt, put in a little of the liquor that they were boiled in, three or four slices of pork and a small piece of butter, sprinkle flour over the whole. Cover it with a nice pie crust, ornament it with pastry cut in narrow strips. Bake it an hour and a quarter.
Saturday, October 1, 2011
Taken from the New England Cookbook, 1836