Chicken and Tongue Pie
From Culinary jottings, 1885
Use remnants for broth flavoring.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 158. The excerpt below is the record exactly as published.
Chicken and Tonrjue Fie.'' — A chicken, an ox tongue, and six mutton cutlets from the neck. Cut up a chicken as if for cui-ry, slice up a cold-boiled, home-cui'ed tongue, and trim six nice mutton cutlets from the neck as if for an entree. Throw the chicken scraps, the tongue skin and trimmings, and all the remnants of mutton left after shap- ing the cutlets, into a large sauce-pan with the materials for gravy flavouring recommended in the recipe for the •' Domestic Tie,'' and make a nice broth with them ; when the broth is nearly ready, give it half a glass of Madeira, and strain when it is finished. Pack the pie thus : — a dust of chopped parsley
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Cook this with the app: pantry check, scaling, and the assistant.