A Very Good Pie to be Served Cold

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is my own adaptation of Gervase Markham’s Chicken Pye (1615), and Mrs Anne Blencowe’s Little Chicken Pye (1694) to a recipe which is easy to make with ingredients available today. It is in the tradition of the great feast day pies, which were treasure chests of different delicacies. It serves 8–10 and requires two rather large pie dishes.