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Chicken Pie

  • 2 young fowls
  • Seasoning
  • White pepper
  • Salt
  • Mace, powdered
  • Nutmeg, powdered
  • Cayenne pepper
  • Ham or bacon, cut in slices
  • Forcemeat balls
  • Hard boiled eggs
  • Gravy from knuckle of veal or a piece of scrag
  • Shank bone of mutton
  • Herbs
  • Onion
Cut up the fowls. Add seasoning. Put the chicken, slices of ham or bacon, forcemeat balls and hard boiled eggs in layers. If it is to be baked in a dish, put a little water, but none if in a raised crust. Have the gravy ready made from the veal or scrag, shank bone of mutton and seasoning. If it is to be eaten hot, you may add truffles, morels or mushrooms. If it is made in a dish, put as much gravy as will fill it. In a raised crust, the gravy must be strained and then put in cold as jelly. To make the jelly clear, you may give it a boil with 2 egg whites, after taking out the meat, and then run it through a fine lawn sieve.
Submitted by Tess M Sep 16, 2009 15 min 30 min 45 min

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