From Lowney’s Cook Book
Old Fashioned English Chicken Pie
Cover chicken, cut in pieces for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of bay leaf, two sprigs parsley, tied in a bag. Simmer gently until tender.
One half hour before chicken is done, add one half-pound bacon, cut in small pieces.
Arrange on the bottom of baking dish, slices of hard-cooked eggs, cover with sautéed mushrooms, then a layer of chicken meat,and continue until dish is filled. Add three cups of sauce made from the liquor in the pan and thickened with two tablespoons butter and four tablespoons flour cooked together; reheat in oven, and garnish with pastry points cut in the shape of triangles, minced parsley, and serve.
Roast Boned Chicken
Bone according to directions for boning chicken. Stuff until plump with forcemeat, sew, press body into natural shape, truss, sprinkle with salt and pepper, dredge with flour and follow directions for Roast Chicken, allowing twenty minutes for each pound.
Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running from the breastbone down, and through this opening draw the entrails. If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs from the body.
Draw windpipe and crop through the neck opening. Never make an incision in the breast.
Wash inside of bird with cloth wring out of cold water, removing all clots of blood. Wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour, place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often.
Allow fifteen minutes to the pound for roasting.