Fowl Pie

Ingredients

• 2 fowls
• 1 tablespoon flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 hard-boiled egg
• 2 sausages
• 1 large onion
• 1.5 pints water
• 1 teaspoon butter or lard
• 2.5 sheets of gelatine
• 0.5 teaspoon Lemco
• 1 teaspoon chopped parsley
• 1 teaspoon dried thyme
• 1 mutton kidney

Method

1. 1

   Skin the fowls and cut them into joints; put the livers aside.

2. 2

   Mix the flour with a little salt and pepper and lightly roll the joints and breast in it.

3. 3

   Make stock with water, trimmings, onion, salt, and pepper.

4. 4

   Grease a pie dish and prepare the filling with fowl, sausages, and liver.

5. 5

   Pack tightly and cover with pie crust.

6. 6

   Bake for about one-and-a-half hours, adding stock halfway through.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 43. The excerpt below is the record exactly as published.

2 fowls. 1 tablespoon flour. 1 teaspoon salt. 1 teaspoon pepper. 1 hard-boiled egg. 2 sausages or 1 small tin potted meat. 1 large onion. Pie. (II). pints water. 1 teaspoon butter or lard. Pie crust (see index). 2£ sheets of gelatine. $ teaspoon Lemco. (A. teaspoon chopped parsley, a teaspoon dried thyme, and a mutton kidney

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