Modern Chicken Pie from Modern Cookery for Private Families by Eliza Acton
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...
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Cooking tools:
- Chef's knife
- Cutting board
- Mortar and pestle
Ingredients
- pounded mace
- cayenne
- paste
- nutmeg
- cold water
- sausage-meat
- paste leaves
- boned chicken
- salt
- fowls
- rabbits
- pastry
- eschalot
- water
- herbs
- pie
- paper
- yolk of egg
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