Chicken Pie, English Style

Ingredients

• 2 young chickens
• % lb. of veal steak
• ^ lb. of boiled ham
• 2 tbsps. of chopped parsley
• 3 hard boiled eggs, the yolks only
• 1 tbsp. of butter
• 1 pt. of water or bouillon
• 2 tbsps. of flour
• 1 pinch of pepper

Method

1. 1

   The paste is made the same as the chicken pie in No.

2. 2

   6.

3. 3

   The chickens are prepared as in No.

4. 4

   6, the meat removed from the bones and cut into 1/4 inch slices, the ham and veal too.

5. 5

   The baking-dish is lined with the paste and filled with alternate layers of meat, salted and peppered, chopped parsley and champignons and the yolks of eggs put in whole.

6. 6

   The tablespoonful of butter and 2 of flour are browned a little, broth or water added, stewed, and this poured over the meat.

7. 7

   Cover with the paste as described in No.

8. 8

   6, then bake in the oven slowly for 1.5 hours.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 45. The excerpt below is the record exactly as published.

CHICKEN PIE, ENGLISH STYLE. Quantity for 6 — 8 Persons. 2 young chickens 2 tbsps. of flour % lb. of veal steak 1 pt. of water or bouillon ^ lb. of boiled ham Salt 2 tbsps. of chopped parsley 1 pinch of pepper 3 hard boiled eggs 1 tbsp. of butter Preparation: The paste is made the same as the chicken pie in No. 6. The chickens are prepared as in No. 6, the meat removed from the bones and cut into 1/4 inch slices, the ham and veal too. The baking-dish is lined with the paste and filled with alternate layers of meat, salted and peppered, chopped parsley and champignons and the yolks of eggs put in whole. The tablespoonful of butter and 2 of flour are browned a little, broth or water added, stewed, and this poured over the meat. Cover with the paste as described in No. 6, then bake in the the oven slowly for 1% hours. The pie may be eaten cold. Use no flour for the gravy, but clear broth. No. 14^PIGBON PIE, ENGLISH STYLE. Quantity for 6 Persons. 4 pigeons % lb. of butter % lb. of beefsteak 1 % tbsps. of flour 6 hard boiled eggs, the yolks

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