| How To Cook: |
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1. Put the chicken in a saucepan, cover with cold water, bring to the boil and skim, then add the onion, celery, mixed herbs and salt.
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2. Simmer for 1½ - 2 hours, according to the size and age of the bird.
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3. When done, remove the chicken from the saucepan and strain the stock into a basin; stand this in a cool place till the stock has set in a jelly.
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4. Remove the green part of the leeks and scald the white part in boiling water; split them and cut in 1-inch lengths.
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5. Carve the chicken in neat joints and lay in a pie dish with the slices of cold tongue, the leeks and a little chopped parsley and moisten with some of the chicken jelly.
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TO MAKE THE PASTRY:
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1. Sieve the flour into a basin, make a well in center and add the mutton dripping, previously dissolved in and mixed with the boiling water.
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2. Knead to the right consistency, roll out on a floured board and cover the pie, leaving a small hole in the center.
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3. Bake in a hot oven (450°F).
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4. Remove from the oven and pour the warmed cream through the opening in the pie; cover the opening with a little pastry, cut to a leaf or other fancy shape.
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