Calf's Foot and Chicken Pie

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

For the pie filling

two calf's feet
a calf's chitterling ↝ Chitterlings [Liver and organ meats]
two chickens ↝ Chicken, ground, raw [Poultry Products]
two sweetbreads ↝ Sweetbreads [Liver and organ meats]
a quart of veal or mutton gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
half an ounce of morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
chyan pepper and salt to your palate ↝ Peppers, raw, NFS [Other vegetables and combinations]
chyan pepper and salt to your palate ↝ Salt, table, iodized [Spices and Herbs]
six forcemeat balls that have been boiled
the yoiks of four hard eggs ↝ Egg, whole, cooked, hard-boiled [Dairy and Egg Products]

For the crust and topping

a good raised crust that has been baked for it
a few green peas boiled as for eating ↝ Peas, green, raw [Vegetables and Vegetable Products]
peel and cut some young green brocoli stalks about the size of peas ↝ Broccoli, stalks, raw [Vegetables and Vegetable Products]
give them a gentle boil ↝ Broccoli, stalks, raw [Vegetables and Vegetable Products]

Instructions (9)

Boil and bone two calf's feet.
Clean very well a calf's chitterling, boil it and chop it small.
Take two chickens and cut them up as for eating.
Put the chickens in a stew-pan, with two sweetbreads, a quart of veal or mutton gravy, half an ounce of morels, chyan pepper and salt to your palate.
Stew them all together an hour over a gentle fire.
Then put in six forcemeat balls that have been boiled, and the yoiks of four hard eggs.
Put them in a good raised crust that has been baked for it.
Strew over the top of your pie a few green peas boiled as for eating; or peel and cut some young green brocoli stalks about the size of peas, give them a gentle boil, and strew them over the top of your pie.
Send it up hot without a lid, the same way as the French pie.

Original Text

BOIL and bone two calf's feet, clean very well a calf's chitterling, boil it and chop it small, take two chickens and cut them up as for eating, put them in a stew-pan, with two sweetbreads, a quart of veal or mutton gravy, half an ounce of morels, chyan pepper and salt to your palate,
palate, stew them all together an hour over a gentle fire, then put in six forcemeat balls that have been boiled, and the yoiks of four hard eggs, and put them in a good raised crust that has been baked for it, strew over the top of your pie a few green peas boiled as for eating; or peel and cut some young green brocoli stalks about the size of peas, give them a gentle boil, and strew them over the top of your pie, and send it up hot without a lid, the same way as the French pie.

Notes

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