Chicken and Sweetbread Pie
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 367. The excerpt below is the record exactly as published.
Chicken and Sweetbread Pie.— Line a deep ])ie-dish with a good crust, and spread a layer of forcemeat on it. Put over this alter- nate layers of chicken cut into neat joints, and sweetbread cut into small pieces, both seasoned "with salt and cayemic ; sprinkle over each layer a few mushrooms and truffles chopped small. When the dish is nearly full, put some slices of hard-boiled egg over the top, pour a little gravj- over the meat, cover the dish with the same crust that it was lined with, brush it over with beaten egg, and bake it in a good oven. Just before serving, make a hole in the top and pour in some good gravy. Time to bake, one hour and a half. Probable cost, chickens, 2s. 6d. each. Sufficient, a pie made with two chickens for sLx persons. Chicken and Tongue with Caidi- fiowers (a handsome supper dish). — Boil a tongue and two chickens according to the direc- tions given for both. Brush the tongue over w-ith glaze, place it in the middle of a large dish, and put a chicken on each side of it. Cover the birds with white sauce, and garnish the dish with small caidiflowers or brussels sprouts. Servo hot. If preferred, celery may be boiled, and substituted for the cauliflowers, or the chickens and tongue may be served sold, and the dish gamishod -with cut lemon and l^arsley. Time, haK an hour for the chickens, two hours for the tongue, twenty minutes for the cauliflowers. Sufficient, two chickeiLS and a tongue forsix persons. Probable cost : chickens, about 5s. per paii- ; tongue, 4s. ; cauliflowers, 2d. each. Children's Cake (suitable for sending to children at school). — Mix thoroughly one pound of flour, two heaped tea-spoonfuls of baking- j powder, and a pinch of salt. Rub well in a 1 quarter of a pound of butter or good beef drip- I ping, and add a quarter of a pound of currants, I a quarter of a pound of chopped raisins, a quarter I of a pound of sugar, a little grated nutmeg, and ! two ounces of candied peel chopped small. I IMix the cake lightly with new milk, and bake I it in a moderate oven. If prefened, caraway I seeds may bo substituted for the cui-rants and raisins. Time to bake, one horn-. Probable cost, Is. Sufficient for a moderate-sized cake. Chili Vinegar.— Cut 100 small, fresh, red chilies into halves, and infuse them for a fortnight in a quart of best pickling vinegar. Strain the liquid and put it into small bottles. The flavour of the chilies will not be entirely extracted, so the bottle may be replenished with rather less vinegar than before. It is a con- venience to have this vinegar at hand to flavour sauces, and to serve -w-ith fish, which many persons cannot eat without the addition of an acid and cayenne
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Cook this with the app: pantry check, scaling, and the assistant.