Turkey (or Other Poultry) Pie
From Frenlite cookery book, 1950
Delicious hot or cold.
Presented as published in 1950. 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 Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 12. The excerpt below is the record exactly as published.
TURKEY (OR OTHER POULTRY) PIE Cooked Poultry Cooked Ham Little Stuffing Stock Several hard boiled Eggs Flaky Pastry—see recipe page 14
Cook this with the app: pantry check, scaling, and the assistant.