Chicken Pie

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Ingredients (17)
For the pie filling
For the gravy
Optional additions
Instructions (8)
  1. Cut up two young fowls.
  2. Season with white pepper, salt, a little mace, and nutmeg, all in the finest powder; likewise a little Cayenne.
  3. Put the chicken, slices of ham or gammon, forcemeat, and hard eggs, alternately.
  4. If to be in a dish, put a little water.
  5. If in a raised crust, none.
  6. Against the pie be baked, have ready a gravy of knuckle of veal, with a few shank bones, seasoned with herbs, onion, mace, and pepper.
  7. If in a dish, put in as much gravy as will fill it.
  8. If in crust, let it go cold; then open the lid, and put in the jelly.
Original Text
Chicken Pie. Cut up two young fowls: season with white pepper, salt, a little mace, and nutmeg, all in the 81finest powder; likewise a little Cayenne. Put the chicken, slices of ham or gammon, forcemeat, and hard eggs, alternately. If to be in a dish, put a little water; if in a raised crust, none. Against the pie be baked, have ready a gravy of knuckle of veal, with a few shank bones, seasoned with herbs, onion, mace, and pepper. If in a dish, put in as much gravy as will fill it: if in crust, let it go cold; then open the lid, and put in the jelly.
Notes