Take a fine chicken, from three to four pounds, draw,
wipe well, and cut into twelve pieces. Put these in a
pan, and cover them with cold water; leave them for thirty
minutes, then wash well, drain, and return them to the
saucepan. Cover again with fresh water, season with two
pinches of salt, one pinch of pepper, and a third of a pinch
of nutmeg ; add a bunch of six small onions, and four
ounces of salt pork, cut into square pieces. Cook for three-
quarters of an hour, taking care to skim well ; then add
one pint of raw potatoes and three tablespoonfuls of flour
diluted with a cupful of water. Stir until it boils, then
let cook for ten minutes. Remove the bouquet, and transfer
the whole to a deep baking-dish ; moisten the edges slightly
with water, and cover the top with a good pie-crust. Egg
the surface, make a few transverse lines on the paste with
a fork, and cut a hole in the centre. Bake in a brisk oven
for twenty minutes, and when quite cold, serve.

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