Ham and Chicken Pie

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
pie base
pie filling
liquids
pie crust
Instructions (7)
  1. Cut some thin slices from a boiled ham, lay them on a good puff paste at the bottom of your dish, and pepper them.
  2. Cut a fowl into four quarters, and season it with a great deal of pepper, and but a little salt; and lay on the top some hard yolks of eggs, a few truffles and morels, and then cover the whole with slices of ham peppered.
  3. Fill the dish with gravy.
  4. Cover it with a good thick paste.
  5. Bake it well.
  6. When done, pour into it some rich gravy.
  7. If to be eaten cold, put no gravy.
Original Text
Ham and Chicken Pie. Cut some thin slices from a boiled ham, lay them on a good puff paste at the bottom of your dish, and pepper them. Cut a fowl into four quarters, and season it with a great deal of pepper, and but a little salt; and lay on the top some hard yolks of eggs, a few truffles and morels, and then cover the whole with slices of ham peppered: fill the dish with gravy, and[301] cover it with a good thick paste. Bake it well, and, when done, pour into it some rich gravy. If to be eaten cold, put no gravy.
Notes
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