Modern Chicken Pie
From Modern cookery, in all its branches, 1884
Serves 1
Can substitute young tender rabbits for fowls.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 318. The excerpt below is the record exactly as published.
MODERN CHICKEN PIE. Skin, and cut down into joints a couple of fowls, take out all the bones and season the flesh highly with salt, cayenne, pounded mace, and nutmeg ; line a dish with a thin paste, and spread over it a layer of the finest sausage-meat, which has previously been moistened with a spoonful or two of cold water ; over this place closely together some of the boned chicken joints, then more sausage-meat, and con- tinue thus with alternate layers of each, until the dish is full ; roll out, and fasten securely at the edges, a cover half an inch thick, trim off the superfluous paste, make an incision in the top, lay some paste leaves round it, glaze the whole with }rolk of egg, and bake the pie from an hour and a half to two hours in a well heated oven. Lay a sheet or two of writing-paper over the crust, should it brown too quickly. Minced herbs can be mixed with the sausage-meat at pleasure, and a small quantity of eschalot
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