Chicken pie

You’ll need one seriously big pie dish – and appetite – for this recipe.

Chickens, with just the legs and wings removed, are laid whole in a dish, on a bed of artichoke bottoms and hard-boiled egg yolks. Lettuce hearts and asparagus can be added to the filling for an even heartier meal and, once baked, the pie is finished off with lashings of rich gravy.

Recipe for a hearty 18th century chicken pie, from The Cookbook of Unknown Ladies

Recipe for a hearty 18th century chicken pie, from The Cookbook of Unknown Ladies

A Chicken Pye

Cut of the legs & wings of yr chickens & have ye carcasses whole. Put a bit of butter in ther bellys, season them with pepper, cloves & mace & salt. Lay them in as whole as you can. Lay ye bottom of hartichokes, ye yolks of hard eggs under & over them & fill yr pye with water as full as it can hold. When it is baked, cut of ye lid & have a caudle of half a pint of greavy & the yolks of 4 eggs, a print of butter brewed in it. Pour it very hot on yr pye & lay on yr lid again. If you please, you may put in some tops of asperagus & some hearts of lectuce in yr pye.

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