Chicken Pie

Ingredients

• a young fowl
• two or three hard-boiled eggs
• 2 teaspoons of flour
• 1 of pepper
• 1 of salt
• some gravy with the giblets
• the yolk of an egg

Method

1. 1

   Joint the fowl and pack in a pie-dish.

2. 2

   Dip each piece in a mixture of flour, pepper, and salt.

3. 3

   Layer with hard-boiled egg slices and bacon.

4. 4

   Fill the dish, topping with egg and bacon.

5. 5

   Pour in gravy made from giblets.

6. 6

   Cover with pastry, brush with egg yolk, and make a hole in the top.

7. 7

   Bake for 2.5 hours, starting quickly then slowing down.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 45. The excerpt below is the record exactly as published.

Chicken Pie. — If a young fowl is used it can simply be jointed and packed in the pie-dish ; but if an old one is used it must first be boiled. Have the fowl for the pie skinned, not plucked, then cut into small joints, taking out the bigger bones. Have ready two or three hard-boiled eggs and a seasoning of 2 tea- spoons of flour, 1 of pepper, and 1 of salt mixed together on a plate. Dip each piece of fowl into the mixture on the plate and place in the dish between each layer slices of hard-boiled egg, some strips of cooked bacon or ham, fill up to the top of the dish, having egg and bacon as the top layer. Make some gravy with the giblets and other parts of the fowl that are not needed for the pie, and pour some of this into the pie-dish. Cover the pie writh pastry ; brush it over with the yolk of an egg. Make a hole in the top of the pie. Bake 62 POULTRY. two and a half hours, at first quickly and then slowly, with oiled paper over the crust to prevent it burning. Stewed Chicken with Tomatoes and Mushrooms. When the chicken is prepared for cooking, cut it into small joints. Melt 2 oz. of butter in a stew-pan and fry a small minced onion in it for a few minutes, then fry in the same butter the pieces of chicken, and season with salt and cayenne ; when these are fried a golden brown, pour over them 15 pints of white stock, four tomatoes peeled and cut in half, and half a pint or less of button mushrooms. Mix a small tablespoon of arrowroot to a smooth paste with a little cold water and stir to the stock till it boils, then draw it back and simmer gently for three quarters of an hour ; add a small pinch of powdered mace, a dessert-spoon of minced parsley, and simmer for a quarter of an hour. Pile the chicken on a dish and pour the sauce over, garnish with tomato, parsley, and sippets of toast. To Prepare a Chicken for an Invalid. — Take a good-sized but young chicken, and boil it for thirty minutes ; take off all the white meat and put on a plate ; then take the remainder of the chicken with a little of the liquor in which it was boiled, and a small piece of mace and lemon rind, and let it simmer till the bones will come out quite clear, and strain it. Pound the white meat of the chicken in a mortar with some of the liquor added to make it the thickness of good cream. This may be taken either warm or cold. The feet of the chicken should be stewed with the bones. Quenelles. — Take the crumb of some new bread, steep it in tepid water for ten minutes, then put it in a clean cloth and wring it tightly. Put the crumb into a stew-pan with 2 oz. of butter, a little salt, and two tablespoons of white stock. Place on the fire, con- tinuing to stir the panada the whole time with a wooden spoon till it assumes the appearance of paste and no longer adheres to the bottom of the pan, add 3 yolks of eggs, turn it out on a plate, smooth it over the surface with the blade of a knife, and having POULTRY. 63 covered it with a piece of buttered paper, place it in the larder till required for use. Then take of the panada and fresh butter half a pound of each, to these add 1 o oz. of prepared chicken or yany ’ other poultry. Cut the meat off a cooked chicken or turkey, chop it finely and rub it through a wire sieve with the back of a wooden spoon. Pound the panada and the butter and chicken to- gether in a mortar; when well mixed add salt to taste, as much mace as will cover a sixpence, a little pepper, one egg, and a little white sauce. Pound the whole quickly, take the mixture out of the mortar, put it in a basin and keep on ice or in a cool place until wanted for use. Divide the forcemeat into small portions and roll into balls. Flour lightly and put them in a stew-pan half full of boiling water. Let them simmer for four minutes and serve with white sauce. To Roast a Duck. — Ducklings should not be stuffed, but ducks should have a stuffing of sage and onions. Put them to roast at a clear bright fire, and keep them constantly basted. A short time before they are done dredge them with flour, and baste well with butter. They will take from three quarters of an hour to an hour to cook, according to their age. The gravy must be made from the necks, gizzards, and livers, and boiled up again in the dripping-pan after all the dripping has been poured off. The stuffing is made with a quarter of a pound of onions, a teaspoon of powdered sage, three tablespoons of bread-crumbs, and a seasoning of pepper, salt, and cayenne. Mix well and put inside the duck. Apple sauce (page 84) is served with ducks. Duck Stewed with Green Peas. — Half a pound of lean bacon cut into little pieces and fried in butter. Dredge in a teaspoon of flour

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