Chicken Pie

Ingredients

• a fine fowl
• onion
• peel of % a lemon
• pepper
• salt
• powdered mace
• Joz. gelatine dissolved in some of the chicken liquor
• Fine puff pastry

Method

1. 1

   Simmer fowl for 30 minutes, cut into pieces, return bones to liquor with onion and vegetables, boil down to 1 pint.

2. 2

   Pack fowl in pie dish, season, add bacon, eggs, and gravy.

3. 3

   Bake for about 1 hour.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 34. The excerpt below is the record exactly as published.

Chicken Pie. Simmer a fine fowl for f hour, keeping it closely covered in saucepan, so that no goodness may escape; take it out and cut up into 8 or io pieces, and quickly separate as much bone as possible, re- turning it (the bone parts) to the liquor in which fowl has been boiled, adding onion and any vegetable you like; boil till reduced to ipt. Lay the pieces of fowl into a pie-dish, loosely packed, sprink- ling each piece with pepper, salt, and a little pow- dered mace; also peel of % a lemon, very finely peeled and very finely chopped. Add morsels of fat bacon or ham and hard-boiled eggs. By putting fowl into dish carelessly, there is more room for the gravy, which adds so much to the pie, and if it is to be eaten cold, better add Joz. gelatine dissolved in some of the chicken liquor. Fine puff pastry

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