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Chicken and Ham Pie

Pastries

Now usually a double shortcrust pie with chicken and ham pieces, usually in a white sauce.


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

4. Hot CHICKEN PIE.

Order the chickens as for fricassy, and form the pie deep, lay in the bottom a mince-meat made of the chicken's livers, ham, parsley and yolks of eggs; season with white pepper, mace, and a little salt; moisten with butter, then lay the chicken above the minc'd meat, and a little more butter; cover the pie and bake it two hours; when baked take off the fat, and add to it white gravy, with a little juice of lemon. Serve this up hot.




Original Receipt from 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807)

Chicken Pie.

Cut up two young fowls: season with white pepper, salt, a little mace, and nutmeg, all in the finest powder; likewise a little Cayenne. Put the chicken, slices of ham or gammon, forcemeat, and hard eggs, alternately. If to be in a dish, put a little water; if in a raised crust, none. Against the pie be baked, have ready a gravy of knuckle of veal, with a few shank bones, seasoned with herbs, onion, mace, and pepper. If in a dish, put in as much gravy as you fill it: if in crust, let it go cold; then open the lid, and put in the jelly.




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