Chicken Pie

Ingredients

• the chickens
• an egg or two to make it light and puff
• pepper
• salt
• mace
• nutmeg
• cayenne
• knuckle of veal
• mutton bones
• seasoned with herbs
• onions
• pepper

Method

1. 1

   Cut chickens in pieces and boil nearly tender.

2. 2

   Make a rich crust with egg.

3. 3

   Season chicken and ham with spices.

4. 4

   Layer ham, chicken, forcemeat balls, and hard eggs.

5. 5

   Make gravy and pour over contents; cover with paste and bake for an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 146. The excerpt below is the record exactly as published.

cay- enne pepper, salt, and a spoonful of lemon juice. Stir over the fire some time, but do not bum. CHICKEN and HAM Potted. — Bake the chicken in a close covered pan with a little water for about 30 minutes, adding, as you like, salt, pep- per, cloves, mace. Broil or fry some ham, and pound both chicken and ham small, moistening with butter : place in alternate layers when you pot them, and press tightly. CHICKEN PANADA.— Boil a chicken in a quart of water, till three parts done ; skin it, cut off the white meat, and pound it to a thick paste with a little of the water it was boiled in ; season it with salt, nutmeg, and lemon-peel ; boil gently for a few minutes ; let it not be so thick. It is very nourishing. y CHICKEN PIE.-: Cut the chickens in pieces, and boil nearly tender. Make a rich crust with an egg cm 1 22 CHI or two to make it light and puff. Sea- son the chicken and slices of ham with pepper, salt, mace, nutmeg, and cay- enne. Put them in layers, first the ham, chicken, forcemeat balls, and hard eggs in layers. Make a gravy of knuckle of veal, mutton bones, seasoned with herbs, onions

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