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1. Quarter the chicken, put in a large pan with the water, salt, allspice, peppercorns and bay leaves, vegetables, cut into large pieces, and the parsley sprigs, tied together.
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2. Simmer, covered, for ˝ hour, or until the vegetables are tender, but not over-done. Take out the vegetables and chicken and strain the broth.
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3. Cut the vegetables up small; cut the meat from the chicken bones in large chunks. Put into a baking dish alternate layers of chicken, vegetables, quarter-slices of ham, folded over, and sliced hard-boiled egg.
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4. Melt the butter and gradually stir in the flour, broth, sherry, lemon juice, sugar, mace and pepper. Cook until the sauce is thick and smooth.
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5. Beat the egg yolk well and slowly stir into the sauce. Heat gently, stirring, till thick, but do not boil. Pour this sauce over the chicken and vegetables.
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6. Cover the pie with short crust pastry, then, using a sharp knife, cut a short line from the centre towards each of the four comers and fold each pastry triangle back, leaving an open square.
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7. Put the pie into the refrigerator, if it is not to be baked at once. Brush the pastry over with beaten egg to glaze and bake in a moderately hot oven (425°F) for 25 minutes.
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