Chicken Pie

Ingredients

• two large chickens
• some pepper
• some salt
• a blade of mace
• an onion
• a bunch of savoury herbs
• a cupful of water or white stock
• the yolk of an egg

Method

1. 1

   Cut the chickens into neat joints.

2. 2

   Simmer the trimmings with pepper, salt, mace, onion, herbs, and water for 1.5 hours to make gravy.

3. 3

   Line a pie-dish with crust, layer chicken, ham, sausage-meat, and hard-boiled eggs.

4. 4

   Pour in gravy, cover, and brush with egg yolk.

5. 5

   Bake for half an hour, covering with paper to prevent burning.

6. 6

   Pour in gravy before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 362. The excerpt below is the record exactly as published.

Chicken Pie. — Take two large chickens, aiid cut them into neat joints. Put the trim- mings, neck, and bones of the legs into a stewpan, with some pepper and sjilt, a blade of mace, an onion, a bunch of savoury herbs, and a little water, or stock. Let these simmer gently for one hour and a half. They are to make gravy. Line the edges of a pie-dish with a good crust. Put a layer of chicken at the bottom, then a layer of ham cut in slices, and over that som'.'^ sausage-meat or forcemeat, and some hard-boiled eggs cut in slices. Eepeat until the dish is full. Pour over all a cupful of water or white stock, and place a cover on the top. Brush over it the yolk of an egg

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