Cassell's dictionary of cookery

When it is ready, raise the cover and pour in the gravy made from the bones. Put a trussing- needle into the pie to ascertain whether it is sufficiently cooked. If it goes through easily, take the pio out. A pie made with two chickens, sufficient for six persons. Probable cost, 6s. Chicken Pie (a good dish for picnics, breakfast, or luncheon). — Prepare the chicken and make the gravy as in the preceding recipe ; make a forcemeat by pounding the liver in a mortar, with four ounces of lean, ham, four ounces of tongue, two ounces of butter, and the yolks of foiu- hard-boiled eggs. Season the mixture with a little salt and cayenne, and make it into balls. Place a layer of chicken at the bottom of a deep dish, and over this a layer of ham. Place the forcemeat balls amongst the pieces of meat. Strew over them some chopped mushrooms or truffles, pour in the gravy, and cover the dish with good puff paste. The edges must have been previously lined with puff jaaste. When the pie is about half baked, cover it with paper to prevent its I becoming too brown. Sausage-meat may be i substituted for the forcemeat, if preferred. A ' few hard-boiled eggs are by many considered i an improvement. Time to bake, one and a half or two hours. Probable cost, 7s. or 8s. Sufficient for six or seven persons. Chicken, Potted. — Take the meat from a cold roast chicken, remove the gristle and skin, and weigh it after it is picked. To every pound of chicken-meat allow a quarter of a pound of ham, a quarter of a pound of butter, a tea-spoonful of salt, four grains of cayenne, one tea-spoonful of pounded mace, and a quarter of a small nutmeg. Pound these thoroughly in a mortar. Press the paste into small jars, and cover it -^vith clarified butter about _ a quarter of an inch in thickness. Keep it in a dry place. Time, about half an hour to prepare. Probable cost, lOd., exclusive of the cold chicken. A little of it should be spread on bread and butter for each person. Chicken Rissoles.— Pick the flesh from a cold chicken, mince it finely, and to every quarter of a pound of meat put one ounce of lean ham, one ounce of finely-grated bread- crumbs, a small onion, boiled and chopped, a piece of clarified butter about the size of a walnut, half a salt-spoonful of salt, half that quantity of pepper, and two or three grates of a nutmeg. Mix these thoroughly, then bind the mixture together with an egg well beaten. Make some good puff paste, and roll it out rather thinly. Stamp it in rounds about the size of the top of a tea-cup. Put a little of the mince on half these ; moisten the edges all round, and fold the pastry in the shape of a turnover. Dip these in egg and bread-crumbs, fry them a light brown, di-ain them thoroughly from the fat, and serve them piled high on a napkin, with fried parsley garnishing the dish. Time to fry, ten minutes. Probable cost, 6d., exclusive of the cold chicken. Allow two for each person.