A Chicken-Pye

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Preparation info

    • Difficulty

      Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

Take a Puff-paste Crust, take two young Chickens, cut them to Pieces, season them with Pepper and Salt, a little beaten Mace, lay a Force-meat made thus round the Side of the Dish. Take half a Pound of Veal, half a Pound of Suet, beat them quite fine in a Marble Mortar, with as many Crumbs of Bread; season it with a very little Pepper and Salt, an Anchovy with the Liquor, cut the Anchovy to Pieces, a little Lemon-peel, cut very fine and shread small, a very little Thyme, mix all together with the Yolk of an Egg, make some into round Balls about twelve, the rest lay round the Dish. Lay in one Chicken over the Bottom of the Dish, take two Sweet-breads, cut them into five or six Pieces, lay them all over, season them with Pepper and Salt, strew over them half an Ounce of Truffles and Morells, two or three Artichoke-bottoms cut to Pieces, a few Cock’s Combs, if you have them, a Palate boiled tender and cut to Pieces; then lay on the other Part of the Chicken, put Half a Pint of Water in, and cover the Pye. Bake it well, and when it comes out of the Oven, fill it with good Gravy, lay on the Crust, and send it to Table.