Chicken Pudding In Butter Crust

Ingredients
1 lb Flour
6 oz Butter
4 Egg Yolks well beaten
A little Water
1 Chicken cut into serving pieces
1/4 lb Ham in 1 piece
1/4 lb Button Mushrooms
2 tablespoons finely-chopped Parsley
Salt
Freshly ground Black Pepper
1/2 teaspoon dried Rosemary
1/2 teaspoon Tarragon
1 teaspoon freshly grated Lemon Peel
1/2 pint well flavoured Chicken Stock

Method

Grease a basin; line it with a crust made of flour and butter, moistened with beaten egg yolks and, if necessary, a little water. Cut the chicken into small serving pieces and flour them lightly. Cut the ham into strips about 1/2 inch thick and 2 inches long. Scatter ham, quartered mushrooms and parsley among chicken pieces. Add salt, freshly ground black pepper, dried rosemary, tarragon and grated lemon peel.

Pour over well flavoured chicken stock. Cover with remaining crust and pinch edges together; cover with a piece of buttered paper or foil, then with a cloth. Tie up securely and boil for 2 1/2 to 3 hours.

Remarks
Appeared on menu: Chicken Pudding in Butter Crust $5.00 (with ham, mushrooms, fresh herbs and lemon peel)