10-12 inch pie pastry
1 chicken, about 4 lb*
4 1 inch-thick slices ham steak
4 large leeks, cleaned/chopped
1 large onion, chopped
salt and pepper
1/2 t. ground mace or nutmeg
2 C. chicken stock
1 C. heavy cream

*Jointed, chopped, skinned and de-boned and cooked with salt, garlic, sage, 1 stalk chopped celery, and 1 chopped onion.

In a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size.

Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350�F., for 25-30 minutes.