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English Chicken Pie (Cold)

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take two tender chickens, and cut them up as for frying.
  2. Put them into a large saucepan with two and a half quarts of water;
  3. add a bouquet made of sweet marjoram, basil, parsley, three bay-leaves, sprig of thyme, and small blade of mace.
  4. Let them simmer until well cooked.
  5. Add to the pot when the chicken is about half done one half pound of bacon cut into small pieces like lardoons.
  6. Wash the bacon before adding it.
  7. A quarter of an hour before removing the chicken add the half of a small can of truffles cut into slices.
  8. Boil eight eggs very hard, and cut them in slices.
  9. Arrange on the bottom of an earthen dish a layer of egg slices and truffles, then a layer of chicken meat;
  10. alternate the layers until the dish is two-thirds full.
  11. Return the bones and coarse pieces of meat to the pot, and reduce the liquid one third.
  12. Strain, cool, and remove the grease.
  13. Return the stock to the fire, add a quarter box or one half ounce of soaked gelatine.
  14. Pour this over the chicken.
  15. When it has jellied and is ready to serve, place on the top a crust of puff paste, which has been cut to fit the dish, and has been baked separately.