To make a Chicken-Pye
PERIOD: England, 17th century | SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 | CLASS: Authentic
DESCRIPTION: A recipe for chicken pie
To make a Chicken-Pye.
After you have Trust your Chickens, then break their Legs and Breast-bones, and raise your Crust of the best Paste, lay them in a Coffin close together, with their Bodies full of Butter, then lay upon them, and underneath them, Currans, great Reasons, Pruans, Cinamon, Sugar, whole Mace and Sugar, whole Mace and Salt; then cover all with good store of Butter, and so bake it; then pour into it White-wine, Rose-water, Sugar, Cinamon, and Vinegar mixt together, with the Yolks of two or three Eggs beaten amongst it, and so serve it.
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