Chicken Pie

Ingredients

• one Surrey fowl
• four hard boiled eggs
• six chicken livers
• a little chopped parsley
• a little chopped fresh mushroom
• thin slices of streaky bacon
• some good chicken stock
• a crust made of good puff paste

Method

1. 1

   Cut fowl into joints, layer with eggs, livers, parsley, and mushrooms in a pie dish lined with bacon.

2. 2

   Pour in chicken stock, cover with bacon and puff paste.

3. 3

   Bake for two hours, remove fat from gravy, return gravy, and serve.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 23. The excerpt below is the record exactly as published.

CHICKEN PIE nnAKE one Surrey fowl and cut it into neat joints — four hard boiled eggs, six chicken livers, a little chopped parsley and a little chopped fresh mushroom. Take a deep pie dish and line it with thin slices of streaky bacon, then put in, in layers, the chicken and different things until the dish is full, then pour in 71 THE DUDLEY RECIPES some good chicken stock Lastly, cover it in with slices of bacon, and a crust made of good puff paste

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