CRUST: Sift together 2% cups flour, 6 tablespoons sugar, 1% teaspoons Royal Baking Powder, M teaspoon soda and M teaspoon salt; add 134 tablespoons bone marrow, 134 tablespoons lard, 144 teaspoons butter, 3 eggs and 1 teaspoon dry sherry and mix well. Allow to cool in refrigerator or icebox for one hour. Divide in two portions. Roll out one portion N" thick on floured board. Fit into deep baking dish. Add filling. Roll out remaining dough and cover pie, first moistening edges. Press edges firmly together. Bake in hot oven (at 425° F.) for 10 minutes—then reduce to moderate temperature (875° F.) and bake 40 minutes longer.
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FILLING: Clean one chicken, sprinkle with 1 teaspoon of salt. Bake with % cup dry sherry, 1 tomato, 2 tablespoons lard, 1 small onion and 2 cloves of garlic. Allow to cool, bone it, and cut meat in small pieces. Mix with the following sauce:
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