To make a Fowle Pye

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

crust

a rich thick crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

filling

very fine bacon, or cold boiled ham, slice it in ↝ Beef, bacon, cooked [Bacon]
the fowl, after it is picked and cleaned, and singed ↝ Guinea hen, meat only, raw [Poultry Products]
a little water ↝ Water, tap [Tap water]
ham, seasoned with a little beaten pepper ↝ Ham [Cold cuts and cured meats]
a piece of beef or pork as soft water twenty-four hours slice it in the room of the ham ↝ Beef, ground, raw [Ground beef]

seasoning

a little pepper ↝ Spices, pepper, black [Spices and Herbs]
a very little pepper and salt into the belly ↝ Spices, pepper, black [Spices and Herbs]
salt into the belly ↝ Salt, table, iodized [Spices and Herbs]
a little beaten pepper ↝ Spices, pepper, black [Spices and Herbs]

gravy

half a pint of water ↝ Water, tap [Tap water]
as much of the strong soup as will make the gravy quite rich

Instructions (12)

Make a rich thick crust and cover the dish with slices.
Take some very fine bacon, or cold boiled ham, slice it and lay a layer all over.
Season with a little pepper.
Put in the fowl, after it is picked and cleaned, and singed.
Shake a very little pepper and salt into the belly.
Put in a little water.
Cover it with ham, seasoned with a little beaten pepper.
Put on the lid and bake it two hours.
When it comes out of the oven, take half a pint of water, boil it, and add to it as much of the strong soup as will make the gravy quite rich.
Pour it boiling hot into the pan and lay on the lid again.
Send it to table hot.
Alternatively, lay a piece of beef or pork (sliced, after soaking in soft water twenty-four hours) in the room of the ham, and it will eat fine.

Original Text

T. make a Fowle Pye.
FIRST make a rich thick crust, cover the dish with the slices then take some very fine bacon, or cold boiled ham, slice it in and lay a layer all over. Season with a little pepper, then put in the fowl, after it is picked and cleaned, and singed; shake a very little pepper and salt into the belly; put in a little water, cover it with ham, seasoned with a little beaten pepper, put on the lid and bake it two hours. When it comes out of the oven, take half a pint of water, boil it, and add to it as much of the strong soup as will make the gravy quite rich, pour it boiling hot into the pan and lay on the lid again. Send it to table hot; or lay a piece of beef or pork as soft water twenty-four hours slice it in the room of the ham, and it will eat fine.

Notes

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