Modern Chicken Pie

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
For the pie filling
For the pie crust
For alternative preparation
Instructions (17)
  1. Skin, and cut down into joints a couple of fowls.
  2. Take out all the bones from the fowls.
  3. Season the flesh highly with salt, cayenne, pounded mace, and nutmeg.
  4. Line a dish with a thin paste.
  5. Spread over the paste a layer of the finest sausage-meat, which has previously been moistened with a spoonful or two of cold water.
  6. Place closely together some of the boned chicken joints over the sausage-meat.
  7. Add more sausage-meat.
  8. Continue thus with alternate layers of chicken and sausage-meat, until the dish is full.
  9. Roll out a cover of paste half an inch thick.
  10. Fasten the cover securely at the edges.
  11. Trim off the superfluous paste.
  12. Make an incision in the top of the cover.
  13. Lay some paste leaves round the incision.
  14. Glaze the whole pie with yolk of egg.
  15. Bake the pie from an hour and a half to two hours in a well heated oven.
  16. Lay a sheet or two of writing-paper over the crust should it brown too quickly.
  17. Serve the pie hot or cold, preferably cold.
Original Text
MODERN CHICKEN PIE. Skin, and cut down into joints a couple of fowls, take out all the bones and season the flesh highly with salt, cayenne, pounded mace, and nutmeg; line a dish with a thin paste, and spread over it a layer of the finest sausage-meat, which has previously been moistened with a spoonful or two of cold water; over this place closely together some of the boned chicken joints, then more sausage-meat, and continue thus with alternate layers of each, until the dish is full; roll out, and fasten securely at the edges, a cover half an inch thick, trim off the superfluous paste, make an incision in the top, lay some paste leaves round it, glaze the whole with yolk of egg, and bake the pie from an hour and a half to two hours in a well heated oven. Lay a sheet or two of writing-paper over the crust, should it brown too quickly. Minced herbs can be mixed with the sausage-meat at pleasure, and a small quantity of eschalot also, when its flavour is much liked: it should be well moistened with water, or the whole will be unpalatably dry. The pie may be served hot or cold, but we would rather recommend the latter. A couple of very young tender rabbits will answer exceedingly well for it instead of fowls, and a border, or half paste in the dish will generally be preferred to an entire lining of the crust, which is now but rarely served, unless for pastry, which is to be taken out of the dish or mould in which it is baked before it is sent to table.
Notes
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