Chicken Pie (No. 16)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
For Duck Pie variation
For French crust variation
Instructions (8)
  1. Parboil, and then cut up neatly two young chickens; dry them; set them over a slow fire for a few minutes;
  2. lay some veal stuffing or forcemeat (No. 374 or No. 375) at the bottom of the dish, and place in the chickens upon it, and with it some pieces of dressed ham;
  3. cover it with paste (No. 1).
  4. Bake it from an hour and a half to two hours;
  5. when sent to table, add some good gravy, well seasoned, and not too thick.
Duck Pie Variation
  1. Duck pie is made in like manner, only substituting the duck stuffing (No. 378), instead of the veal.
French Crust Variation
  1. The above may be put into a raised French crust (see No. 18) and baked;
  2. when done, take off the top, and put a ragoût of sweetbread to the chickens.
Original Text
Chicken Pie.—(No. 16.) Parboil, and then cut up neatly two young chickens; dry them; set them over a slow fire for a few minutes; have ready some veal stuffing or forcemeat (No. 374 or No. 375), lay it at the bottom of the dish, and place in the chickens upon it, and with it some pieces of dressed ham; cover it with paste (No. 1). Bake it from an hour and a half to two hours; when sent to table, add some good gravy, well seasoned, and not too thick. Duck pie is made in like manner, only substituting the duck stuffing (No. 378), instead of the veal. N.B. The above may be put into a raised French crust (see No. 18) and baked; when done, take off the top, and put a ragoût of sweetbread to the chickens. [365]
Notes
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