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Chicken and Other Meat Pies. —According to the number in the-family, 1, 2, or more, young and tender chickens, cut up, washed and put into-a stew-kettle, with water enough to nicely cover, and a very little salt, and stew till perfectly done, and if pork or small pieces of any cold meats are to be used, stew also with the chicken; when entirely tender, rub a spoon or two of flour smooth, in cold milk or water, and stir in as for gravy; add salt and pepper to-taste. Set back on the stove to keep hot while you make the pastry or crust.
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