Cut up the chicken as in brown fricassee, and stew without frying for an hour and a half, reducing the water to about one pint. Take up the chicken on a hot platter. Melt one tablespoonful of butter in a saucepan, and add a heaping tablespoonful of flour, stirring constantly till smooth. Pour in slowly one cup of milk, and, as it boils and thickens, add the chicken broth, and serve. This becomes a pot-pie by adding biscuit-crust as in rule for veal pot-pie, p. 150, and serving in the same way. The same crust may also be used with a brown fricassee, but is most customary with a white.
Make a fricassee, as above directed, either brown or white, as best liked, and a nice pie-crust, as on p. 224, or a biscuit-crust if pie-crust is considered too rich. Line a deep baking-dish with the crust; a good way being to use a plain biscuit-crust for the lining, and pie-crust for the lid. Lay in the cooked chicken; fill up with the gravy, and cover with pastry, cutting a round hole in the centre; and bake about three-quarters of an hour. The top can be decorated with leaves made from pastry, and in this case will need to have a buttered paper laid over it for the first twenty minutes, that they need not burn. Eat either cold or hot. Game pies can be made in the same way, and veal is a very good substitute for chicken. Where veal is used, a small slice of ham may be added, and a little less salt; both veal and ham being cut very small before filling the pie.
Clean, stuff, and truss the fowl selected, as for a roasted turkey. The body is sometimes filled with oysters. To truss in the tightest and most compact way, run a skewer under the leg-joint between the leg and the thigh, then through the body and under the opposite leg-joint in the same way; push the thighs up firmly close to the sides; wind a string about the ends of the skewer, and tie it tight. Treat the wings in the same way, though in boiled fowls the points are sometimes drawn under the back, and tied there. The turkey may be boiled with or without cloth around it. In either case use _boiling_ water, salted as for stock, and allow twenty minutes to the pound. It is usually served with oyster sauce, but parsley or capers may be used instead.