Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ends
- two large chickens into neat joints
- 4 eggs
- salt
- cayenne
- pepper
Directions
keep working the knuckles of the right hand downwards, and at the same time work up the sides all round with the left hand. Continue this until the box, so to speak, is deep enough, pressing the right hand about inside, and sustaining the sides with the left, and working it upwards at the same time. When the case is raised enough, put it away to harden ; after which wash the 6ides with yolk of egg. Ornament with leaves and other designs cut from the same paste, fasten on securely with egg, and put away to harden. Cut the lid out, wash and ornament, etc. If the worker does not make a nice shape by the foregoing plan, then roll the paste out with a rolling-pin, cut out the bottom to the size required, also a band high enough and long enough to go all round the bottom ; wash the bottom with egg to make it stick, and stand the band on it ; bevel off the two ends, and join them securely and neatly. Be sure and fasten to the bottom securely, or the gravy will run out ; wash with egg, and ornament as before. If the paste is for eating, use \ lb. of butter to 1 lb. of flour.
Cut up lean beef quite fine, take out all the skin and sinew, chop a little fat with it, mince a very small onion, and a little parsley, pepper and salt sparingly, mix a table-spoonful of suitable sauce, with enough water to make gravy, and put the meat into it before putting it into patty pans ; make puff paste, cut out the tops first, and then use the cuttings or some short paste to line the bottom of the patty-pan ; put the meat in quite moist from the sauce, put the tops on, fasten them down all round by gently pressing the outer edge ; wash over with yolk of egg thinned down with water to avoid its colouring too much ; cut out some paste leaves from the cuttings, stick them on top, and thoroughly bake in a sound oven ; garnish with parsley.
Cut two large chickens into neat joints, put all the trimmings and bones, etc., into a stewpan, a little pepper and salt, an onion, piece of mace, and a few herbs ; cover with water or " stock," let this simmer two hours to make gravy ; make a forcemeat of the liver, a slice or two of tongue, £ lb. ham, and the yolks of 4 eggs, season with salt and cayenne pepper, and make into balls; place a layer of chicken in the bottom of the dish, over this a layer of ham. Place the forcemeat-balls amongst the meat, strew over them some chopped mushrooms (or truffles, if wanted extra good), pour in the gravy, and cover with good puff paste, and finish in the usual way. If quantity and economy are required,
Beef Patties.
Chicken Pie for Picnics-