CHICKEN PIE

Cook the chicken as for the ancestral chicken pie. When done, remove all the meat from the bones and flake it. Do not have it hke mince, hut in long, thin and manifest pieces. Line a hirge, deep soup plate with a thick paste, made per ancestral chicken pie rule. Fill the plate with chicken, sprinkle a little flour through it, adding butter, salt and some of the liquor in which it was boiled. Cover with a thick paste and bake a nice bro^Ti. Be sure you brown the under crust. Serve with a gravy made from the liquor in which the chickens were boiled.