Take 1 chicken, 2 pork sausages, 3 or 4 slices of bacon, 2 hard-boiled eggs, salt, pepper, a little mace, herbs, puff paste or short crust. Joint the chicken neatly and skin each joint. Stew these gently in about a cupful of water with salt, pepper, and a little ground mace till tender, then put in a piedish with bacon (cut up), the hard-boiled eggs (sliced), and the sausages divided into 6 or 8 balls like forcemeat. Pour gravy over, cover with puff or short crust and bake until the pastry is cooked. In the meantime soak quarter of a packet of Nelson’s gelatine in just enough water to cover, and make a good gravy by stewing for an hour the giblet and any bones you may have. When the pie is taken from the oven, add the gelatine to the gravy, stir till dissolved, pour through hole in the pie, and stand aside till quite cold.