Chicken Pie
From The handy dictionary of cookery, 1890
Forcemeat balls are made by pounding cooked liver, tongue, ham, yolks of hard-boiled eggs, and butter.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 30. The excerpt below is the record exactly as published.
Chicken Pie. Take a young chicken ; cut it up into neat joints. Place in a pie-dish a layer of chicken, then a layer of thin slices of ham and forcemeat balls, which should be about the size of a nut ; repeat this until the dish is full. Pour in some gravy made from the bones, giblets, and trimmings of the chicken. Cover the dish with flaky crust
Cook this with the app: pantry check, scaling, and the assistant.