An excellent pie is made by using 1/2 veal or beef neck and the other half chicken or use all veal or all chicken. Choose good meat not too lean, that has been killed two or three days at least. Cut into small bits, cover with boiling water, add a pinch of soda and boil hard for 1/2 hour then cook slowly until very tender and salt to taste. Take the meat up in baking pan, leaving the bones in chicken. Make a rather thin gravy of the broth; if not rich enough add a little butter or cream or condensed milk. Pour over the meat.

CRUST FOR ABOVE:

1 qt. flour
1 tsp. salt
3 tbsp. butter or lard
2 heaping tsp. baking powder

Use milk to make a very soft dough, do not knead but flour your hands and board and press dough out until a half inch thick or the size of pan. After placing it on the meat, rub melted butter over top and run a sharp knife through the crust, cutting in pieces the size you wish to serve. Bake in hot oven about 20 minutes. A teaspoon of sugar may be added to the crust if desired.