Chicken Pie
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Forcemeat balls can be made from chicken leg meat.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 160. The excerpt below is the record exactly as published.
Chicken Pie. — ( Family Recipe.) — Clean and singe three chickens (for a large pie), cut them in joints, wash them clean in tepid water, wipe them and lay them on a cloth to dry. Lay thin slices of bacon, ham, or tongue at the bottom of the pie, then arrange a layer of pieces of chicken, then more ham or tongue, then more chicken, seasoning each layer of chicken well with herb pepper. Finish with a layer of bacon, and above that arrange four hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.