Take a pair of large fine FOWLS. Cut them up, wash the pieces, and season them with pepper and salt. Make a good paste in the proportion of a pound and a half of minced suet to three pounds of flour. Let there be plenty of paste, as it is always much liked by the eaters of pot pie. Roll out the paste not very thin, and cut most of it into long squares. Butter the sides of a pot, and line them with paste nearly to the top. Lay slices of cold HAM at the bottom of the pot, and then the pieces of fowl, interspersed all through with squares of paste, and potatoes pared and quartered. Lay a lid of paste all over the top, leaving a hole in the middle. Pour in about a quart of water, cover the pot, and boil it slowly but steadily for two hours. Half an hour before you take it up, put in through the hole in the centre of the crust, some bits of butter rolled in flour, to thicken the gravy. When done put the pie on a large dish, and pour the gravy over it.
You may intersperse it all through with cold HAM.
A pot pie may be made of DUCKs, RABBITs, squirrels, or VENISON. Also of BEEF-steaks.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)