Chicken Pie

Ingredients

• 2 young fowls
• seasoning: white pepper
• salt
• a little mace
• nutmeg
• cayenne
• Some fresh ham cut in slices
• some forcemeat balls
• hard eggs
• Gravy from knuckle of veal or a piece of scrag
• herbs
• onions
• mace
• white pepper

Method

1. 1

   Cut up the fowls; add the seasoning.

2. 2

   Put the chicken, slices of ham, or gammon of bacon, forcemeat balls and hard eggs by turn in layers.

3. 3

   If baked in a dish, add a little water; none if in a raised crust.

4. 4

   Prepare gravy from veal or scrag, shank bones of mutton and seasoning.

5. 5

   If to be eaten hot, add mushrooms; if cold, do not.

6. 6

   Fill the dish with gravy, strain it for raised crust, and cool it as jelly.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 110. The excerpt below is the record exactly as published.

Chhicken Pie —lIngredients—2 young fowls ; seasoning: white pepper, salt, a little mace, and nutmeg all of the finest powder, and cayenne. Some fresh ham cut in slices, or gammon of bacon, some forcemeat balls, and hard eggs. Gravy from knuckle of veal or a piece of scrag, shank bone of mutton, herbs, onions

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