A COMMON CHICKEN PIE

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Prepare the fowls as for boiling, cut them down into joints, and season them with salt, white pepper, and nutmeg or pounded mace.
  2. Arrange them neatly in a dish bordered with paste, lay amongst them three or four fresh eggs boiled hard, and cut in halves.
  3. Pour in some cold water.
  4. Put on a thick cover, pare the edge, and ornament it.
  5. Make a hole in the centre, lay a roll of paste, or a few leaves round it.
  6. Bake the pie in a moderate oven from an hour to an hour and a half.
  7. The back and neck bones may be boiled down with a bit or two of lean ham, to make a little additional gravy, which can be poured into the pie after it is baked.
Original Text
A COMMON CHICKEN PIE. Prepare the fowls as for boiling, cut them down into joints, and season them with salt, white pepper, and nutmeg or pounded mace; arrange them neatly in a dish bordered with paste, lay amongst them three or four fresh eggs boiled hard, and cut in halves, pour in some cold water, put on a thick cover, pare the edge, and ornament it, 354make a hole in the centre, lay a roll of paste, or a few leaves round it, and bake the pie in a moderate oven from an hour to an hour and a half. The back and neck bones may be boiled down with a bit or two of lean ham, to make a little additional gravy, which can be poured into the pie after it is baked.
Notes
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