Hottentot Pie

Ingredients

• two calf's feet
• two chicken
• two sweetbreads
• a quart of veal gravy
• half an ounce of morels
• cayenne pepper
• salt
• six or eight forcemeat balls
• the yolks of four hard eggs

Method

1. 1

   Bone the calf's feet, boil and chop the chitterlings.

2. 2

   Cut the chickens and combine all in a stew-pan with sweetbreads, veal gravy, morels, cayenne, and salt.

3. 3

   Stew for an hour, then add boiled forcemeat balls and yolks of hard eggs.

4. 4

   Place in a baked raised crust and top with green peas or asparagus.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 129. The excerpt below is the record exactly as published.

Hottentot Fie. Bone two calf's feet; boil and chop small some chitter- lings ; take two chicken, cut them up as for eating ; put all into a stew-pan, with two sweetbreads, a quart of veal gravy, half an ounce of morels, cayenne pepper, and salt ; stew over a gentle fire for an hour, then add six or eight forcemeat balls that have been boiled, and the yolks of four hard eggs

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