A Common Chicken Pie from Modern Cookery for Private Families by Eliza Acton
Prepare the fowls as for boiling, cut them down into joints, and season them with salt, white pepper, and nutmeg or pounded mace; arrange them neatly in a dish bordered with paste, lay amongst them...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Pie dish
- Rolling pin
- Mixing bowl
- Oven
Ingredients
- salt
- fowls
- nutmeg
- white pepper
- paste
- pounded mace
- fresh eggs
- cold water
- leaves
- pie
- lean ham
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