Chicken and Ham Pie

Ingredients

• 4 good-sized slices of cold boiled corned ham
• chopped mushrooms
• chopped parsley
• salt
• pepper
• layer of white sauce

Method

1. 1

   Stew the chicken, layer ham, mushrooms, parsley, and white sauce in a buttered bake-dish.

2. 2

   Add chicken pieces and yolks of hard-boiled eggs, repeat layers, cover with paste, wash with beaten egg, and bake for 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 191. The excerpt below is the record exactly as published.

CHICKEN AND HAM PIE — Cut up and stew the chickens, as in last recipe. Have ready 4 good-sized slices of cold boiled corned ham, cut into strips. Put a layer of ham in the bottom of a buttered bake-dish, season with chopped mushrooms and parsley, salt and pepper, and add a layer of white sauce, the base of which is the liquor in which the chickens were cooked. Next place in the dish the pieces of chicken in regular order, and upon these the 280 FOWL yolks of hard-boiled eggs. Repeat the seasoning and the sauce. lay a few strips of ham over the top, cover with a good paste, wash the pie with beaten egg and bake for Ij^ hrs. If you have no mushrooms, you may substitute a little mushroojn catsup. — Mrs. M. Maston, 917 W. Monroe St., Chicago, 111. PILAFF. — Singe, draw and disjoint 1 chicken as for a fricasee, put 2 tablespoons of butter in a saucepan, add 1 onion, sliced, stir until the onion is thoroughly cooked, 'but not browned, put in the chicken, stir for a moment, without browning, then cover with boiling water, cover the saucepan and bring to boiling point; push to the back part of the stove where it will just simmer for ^ of an hr. Wash J^ pt. rice and let it stand in water an hr.; drain, and sprinkle it carefully over the top of the chicken; add the salt and pepper; cover the kettle and cook for 30 minutes longer: the rice will now have absorbed every particle of water in the sauce- pan, so be very careful that it does not scorch. Rub together 2 tablespoons of ibutter and 2 of flour; add 1 pt. strained tomato, stir until boiling. Dish the chicken, putting the rice over the top; add to the tomato a ^ teaspoon of salt, a saltspoon of pepper, and strain carefully over the rice. Sprinkle over it a little chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.