Cold Chicken Pie
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Excellent for using old fowls.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 184. The excerpt below is the record exactly as published.
Cold Chicken Pie. — ( Family Recipe.') — This is an excellent way of using old fowls. Take an oval fire-proof dish with a cover. Cut the chicken in joints, arrange them in layers with slices of hard-boiled egg. Cover all with good beef-stock, and let the stock be two inches thick above the chicken. Season with pepper
Cook this with the app: pantry check, scaling, and the assistant.