Pie (Old-Fashioned Dutch)

Ingredients

• 1 Chicken
• Juice of a Lemon
• 2 Onions
• 1 glass of White Wine
• 1 blade of Mace
• A little Sago
• A little Vermicelli
• Salt
• A little Pepper
• A few slices of Ham
• 1 oz. Butter
• A few Allspice

Method

1. 1

   Joint and cut chicken into pieces, put into a stewing-pan with onion, broth or water, and white wine.

2. 2

   Add allspice, mace, and peppercorns in a muslin bag.

3. 3

   Simmer for half an hour, then add vermicelli, sago, and butter.

4. 4

   Stir carefully to avoid burning.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 53. The excerpt below is the record exactly as published.

e onions, cut in rings (about half a pound to every three pounds of the other ingredients), fry in a pan, with olive oil, to a light brown. Take one cup of bruised ginger (dried ginger, not ground fine, but just crushed in a mortar), a few spoonfuls of turmeric, one cup of sugar ; mix with three bottles of vinegar. Let it boil| 165 P] PICKLE (PEACH)— PIE CRUST. then add cabbage and all the other ingredients ; let the whole boil for an hour. Put into stone jars, and cork. Wi/l keep for years. Unripe peaches, cut in quarters, sprinkled with salt, and dried, make a most delicious pickle with the same sauce. Another similar recipe adds two ounces of coriander seed and two ounces of mustard to the sauce. PICKLE (PEACH). (Mrs. Jackson's Recipe.) Ingredients. 2 lb. Dried Peaches, soaked in vinegar i tablespoonful of Coriander Seeds. for a night. 2 oz. of Curry Powder. 6 Large Onions, fried a light brown 6 large pieces of Ginger. colour in Lucca oil. 1 tablespoonful of Mustard Seed*. \ lb. Brown Sugar. 6 Red Chillies (cut up). J lb. Salt. I tablespoonful of Pepper. Crush all the spices. Boil all the ingredients in three quarts of good vinegar till the peaches are nice and soft Cork when cold. PIE CRUST.— See Pastry. PIE CRUST. (Good Home Recipe.) Ingredients. I lb. Finest Flour. J lb. Lard, or Sheep-tafl Fat f lb. Butter. ij teaspoonfuls of Baking Powder. Some Milk and Water. Rub the baking powder into the flour ; mix the lard by rubbing into the flour, then mix the flour with milk and water very lightly, to the consistency of dongh—not too stiff; then roll out thinly, spread butter all over, dust with flour, roll out again. Repeat the process till all the butter is used, 166 PIE CRUST— PIE (OLD-FASHIONED DUTCH). [P PIE CRUST. (j1/y' Recipe.) Ingredients. I lb. Floui'. I tea-cup of Cream. h lb. Butter. r\ teaspoonfuls of Bakine Powder. Jib. Lard. Cold Water. Mix the flour, baking powder, and lard dry, then moisten with cream and water, roll out and spread with butter twice. This makes most deliciously light puff paste. £ake in a quick oven. PIE CRUST {CHEAP). Ingredients. a cups of Flour. i teaspoonful of Baking Powder, 2 tablespoonfuls of Lard. mixed with i pint of Cold Wi>lci. Mix all together and roll out. PIE {OLD-FASHIONED DUTCH). (« Ouderwetsc Pasty." Mrs. J. Cloete.) Ingredients. t Chicken. Juice of a Lemon. a Onions. i glass of Wliite Wine. I blade of MmK A little Sago and Vermicelli. Salt. s Hard-boiled Eggs. A little Pepper. A few slices of Ham, a oz. Butter. A few Allspice. Take a chicken, joint and cut into pieces, put into a stewing-pan with one white onion, about a pint of broth, or water, a wineglass of white wine ; put about five all- spice, a blade of mace, and twelve peppercorns into a little muslin bag, and add ; let the chicken

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