Ham-and-Chicken Pie
From The encyclopaedia of practical cookery, 1892
Serves 1
Serve hot or cold.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 46. The excerpt below is the record exactly as published.
Ham-and-Chicken Pie. — Trim off the skin of some cold remains of chicken, and chop the meat finely ; mix with it an equal quantity of finely-chopped lean Ham and a small quantity of chopped shallot ; season the mixture with moderate quantities of salt, pepper, and pounded mace, and moisten with a few table-spoonfuls of white stock. Butter a pie-dish, line the edges with puff paste
Cook this with the app: pantry check, scaling, and the assistant.