Chicken Pie

Ingredients

• wineglass of white wine
• about five all-spice
• a blade of mace
• twelve peppercorns
• two spoonfuls of vermicelli
• one spoonful of sago
• a good lump of butter
• the yolk of an egg
• the juice of a lemon
• slices of hard-boiled egg
• slices of ham
• pie crust nicely rolled and ornamented
• yolk of egg mixed with milk

Method

1. 1

   Put the chicken in a saucepan with the wine, spices, and let it simmer for half an hour.

2. 2

   Add vermicelli, sago, and butter, stirring carefully.

3. 3

   Whip the egg yolk with lemon juice and stir in before removing from heat.

4. 4

   Cool, then layer in a pie-dish with hard-boiled egg and ham.

5. 5

   Make butter and flour balls, place in the dish, cover with pie crust, and brush with egg and milk.

6. 6

   Bake in a quick oven for 1.5 hours.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 54. The excerpt below is the record exactly as published.

wineglass of white wine ; put about five all- spice, a blade of mace, and twelve peppercorns into a little muslin bag, and add ; let the chicken simmer in this for half an hour, then add two spoonfuls of vermicelli, one spoonful of sago, a good lump of butter ; stir carefully, as the sago and vermicelli are apt to burn. Just before taking out of the saucepan, whip the yolk of an egg with i«7 P] PIE (FISH— MACARONI). the juice of a lemon, stir in with the chicken j it thickens the gravy, and gives a nice creamy look. Let this cool, then put into a pie-dish with slices of hard-boiled egg and ham between, and make a few little balls of butter and flour rolled together, and put in the pie-dish. Cover with pie crust nicely rolled and ornamented. Brush with yolk of egg mixed with milk. Bake in a quick oven for one and a half hours. Note. — If the chicken is very tender, it can be put into the pie-dish uncooked, and will be equally nice, but will take much longer to bake. The old Dutch way is to have the meat parboiled. P/£ (FISH). (A Cape Dish.) Ingredients. Remains of Cold Boiled Fisfi. Tomato Sauce. 2 Onions fried in butter or fat. Maslied Potatoes. Pepper, Salt, Mustard. i Egg. Clear the fish from the bones, and break into little pieces ; mix well with the onion, seasoning, butter, tomato ^auce, half the egg, and a little of the mashed potatoes ; pack in the buttered pie-dish, lay the potatoes on the top, .arush with the egg. Bake three-quarters of an hour. Vetygood. PIE (MACARONI). Ingredients. itt . [ pmt of Milk. Jib. Grated Cheese. Jib. MacaronL i teaspoonful of Mustawl. 4 pint of Milk. Jib. Grated Che I tablespoonful of Butter. } lb. Puff Paste. Boil a quarter of a pound of macaroni in water till quite soft, then pour off the water; add a cup of milk, a quarter of a pound of grated cheese, butter, and mustard, salt, a pinch of cayenne and white pepper. Let it boil for a minute, then bake in a buttered dish, or one lined with puff paste. i68 PIE (PIGEON— STEAK— VEAL KIDNEY) [P PIE (PIGEON). Ingredients. 4 Young IHgeons. i glass of "Vnia. Pepper, Salt, Gravy. s oz. Butter, Lay a rim of paste round the sides and edges of a pie- dish. After the pigeons are cleaned, halve them ; season as you would any other pie; a few slices of ham

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