There is a reciept for chicken pie which says: "Choose three spring chickens, taking care that they are tender, and not too large; draw them,....Lay then in a pie-dish with the breast upwards....Pour a pint of good gravy into the dish, cover it with a rich puff paste,...."
Hm?? By definition, draw a chicken, is removing the guts. What about the bones? Trying to picture 3 whole chickens in a pie pan.
1) is deboning assumed? If so why mention gut removal?
2) are the chickens so small that they will fit in a pie dish or is the pie dish larger than I'm aware of.
3) Something else? Cutting a pie with bones is a bit dicey, much less eating a piece.
4) a reciept with possibilities, but needs much tweaking?
The reciept sounds tasty if the chicken was parboiled and deboned as it has mushrooms, hard boiled egg, bacon and seasoning.