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Chicken and Ham Pie. —Season sufficient slices of boiled ham, with pepper and salt, if needed, and put a layer upon the paste, which should be 1/2 inch thick; then a layer of chicken, which has been jointed and cooked till tender, upon the ham, and also the yolks of some hard-boiled eggs, sliced; a couple layers of each should properly fill the dish; putting in some gravy made with water in which the chicken was boiled, adding, if liked, J^ cup of tomatoes to the gravy; cover with another crust, and bake only to bake the crust; or it may be baked without the gravy, and I think this the better way, the gravy being made to dip upon the pie, and mashed potatoes, with which it is to be served. If no eggs and tomatoes, make it without, and still it will be Very nice, if the meats have been cooked tender before putting into the pie. "^
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