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 con-
tinue 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 }rolk 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✪ Modern Chicken Pie 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 i:i which it is baked before it is sent to table.
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✪ A Common Chicken Pie, put on a thick cover, pare the edge, and ornament it,
* The second or third forcemeat mentioned under this No. (18), -would bo
the most appropriate for a game pie.
A A
854
MODERN COOKERY,
[chap. xViil.
make 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
Wo of lean ham, to make a little additional gravy, which can be
poured into the pie after it is baked.
PIGEON PIE.
Lay a border of fine puff paste round a large dish, and cover the
bottom with a veal cutlet or tender rump steak, free from fat and
bone, and seasoned with salt, cayenne, and nutmeg or pounded mace ;
prepare with great nicety as many freshly-killed young pigeons as
the dish will contain in one layer ; put into each a slice or ball of
butter, seasoned with a little cayenne and mace, lay them into the
dish with the breasts downwards, and between and over them put the
yolks of half a dozen or more of hard-boiled eggs ; stick plenty of
butter on them, season the whole well with salt and spice, pour in
some cold water or veal broth✪ Pigeon Pie for the gravy, roll out the cover three-
quarters of an inch thick, secure it well round the edge, ornament it
highly, and bake the pie for an hour or more in a well-heated oven.
It is a great improvement to fill the birds with small mushroom-
buttons, prepared as for partridges (see Chapter XV.) : their livers
also may be put into them.
BEEF-STEAK PIE. ✪ Beef-Steak Pie
Page 319 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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.
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,
* The second or third forcemeat mentioned under this No. (18), -would bo the most appropriate for a game pie.
A A
[chap. xViil.
make 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 Wo of lean ham, to make a little additional gravy, which can be poured into the pie after it is baked.
PIGEON PIE.
Lay a border of fine puff paste round a large dish, and cover the bottom with a veal cutlet or tender rump steak, free from fat and bone, and seasoned with salt, cayenne, and nutmeg or pounded mace ; prepare with great nicety as many freshly-killed young pigeons as the dish will contain in one layer ; put into each a slice or ball of butter, seasoned with a little cayenne and mace, lay them into the dish with the breasts downwards, and between and over them put the yolks of half a dozen or more of hard-boiled eggs ; stick plenty of butter on them, season the whole well with salt and spice, pour in some cold water or veal broth for the gravy, roll out the cover threequarters of an inch thick, secure it well round the edge, ornament it highly, and bake the pie for an hour or more in a well-heated oven. It is a great improvement to fill the birds with small mushroombuttons, prepared as for partridges (see Chapter XV.) : their livers also may be put into them.
BEEF-STEAK PIE.
Records on this page
Modern Chicken PieA Common Chicken PiePigeon PieBeef-Steak Pie