Chicken Pie

Ingredients

• Two young fowls
• seasoning: white pepper, salt, a little mace and nutmeg, all of the finest powder, and cayenne
• Some fresh ham out in slices
• or gammon of bacon
• some forcemeat balls
• and hard eggs
• Gravy from knuckle of veal or a piece of scrag, shank bone of mutton, herbs, onion, mace, and white pepper

Method

1. 1

   Cut up the fowls; add the seasoning.

2. 2

   Put the chicken, slices of ham, or gammon of bacon, forcemeat balls and hard eggs by turn in layers.

3. 3

   If it be baked in a dish put a little water, but none if in a raised crust.

4. 4

   By the time it returns from the oven have ready a gravy made of the veal or scrag, shank bones of mutton and seasoning.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 94. The excerpt below is the record exactly as published.

Chicken Pie — Two young fowls; seasoning: white pepper, salt, a little mace and nutmeg, all of the finest powder, and cayenne. Some fresh ham out in slices, or gammon of bacon, some forcemeat balls, and hard eggs. Gravy from knuckle of veal or a piece of scrag, shank bone of mutton, herbs, onion, mace, and white pepper

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