A Boke of Gode Cookery Presents

To make a Chicken Pie

PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic

DESCRIPTION: A recipe for chicken pie

To make a Chicken Pie.

Make your paste with a good store of Butter, and yolks of Eggs and Sugar, then take six chickens small, taking out the breast-bone, and trussing them round, take two Nutmegs, and a good quantity of Cinnamon, and put it in little pieces, take two yolks of eggs, and beat them with six spoonfuls of verjuyce, and put it in the bellies of the Chickens, so lay them in the pie with butter under them, then take half a pound of Currants washed and dried, so lay them on the top of the Chickens, with a little piece of Marrow, Barberies, Grapes, and a good store of Butter and Sugar as will season it, a little before you draw out your Pie, put in Verjuyce and Sugar boyled together.

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