Chicken Pie

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (23)
For the chicken
For the second method
Instructions (11)
First Method
  1. Season your chickens with pepper, salt, and mace.
  2. Put a piece of butter into each of them, and lay them in the dish with their breasts upwards.
  3. Lay a thin slice of bacon over them, which will give them an agreeable flavour.
  4. Then put in a pint of strong gravy, and make a good puff-paste.
  5. Put on the lid, and bake it in a moderately heated oven.
Second Method
  1. Cover the bottom of the dish with a puff-paste, and upon that, round the side, lay a thin layer of force-meat.
  2. Cut two small chickens into pieces, season them high with pepper and salt.
  3. Put some of the pieces into the dish, then a sweetbread or two, cut into pieces, and well seasoned, a few truffles and morels, some artichoke bottoms cut each into four pieces, yolks of eggs boiled hard, chopped a little, and stewed over the top.
  4. Put in a little water, and cover the pie.
  5. When it comes from the oven, pour in a rich gravy, thickened with a little flour and butter.
  6. To make the pie still richer, you may add fresh mushrooms, asparagus tops, and cocks-combs.
Original Text
Chicken Pie. SEASON your chickens with pepper, salt, and mace. Put a piece of butter into each of them, and lay them in the dish with their breasts upwards. Lay a thin slice of bacon over them, which will give them an agreeable flavour. Then put in a pint of strong gravy, and make a good puff-paste. Put on the lid, and bake it in a moderately heated oven. Another Method of making a Chicken Pie. COVER the bottom of the dish with a puff-paste, and upon that, round the side, lay a thin layer of force-meat. Cut two small chickens into pieces, season them high with pepper and salt; put some of the pieces into the dish, then a sweetbread or two, cut into pieces, and well seasoned, a few truffles and morels, some artichoke bottoms cut each into four pieces, yolks of eggs boiled hard, chopped a little, and stewed over the top; put in a little water, and cover the pie. When it comes from the oven, pour in a rich gravy, thickened with a little flour and butter. To make the pie still richer, you may add fresh mushrooms, asparagus tops, and cocks-combs.
Notes
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