Dessert
Fowl pie
Marion Harland’s original method for Fowl pie, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Put over the fire in plenty of cold water, season with onion juice and the juice of half a lemon.
- No salt and no pepper.
- Strain off the gravy and season with onion juice, celery salt, a bay-leaf, minced parsley, paprika and salt.
- Return the gravy to the fire, stir in a lump of butter rolled in browned flour and cook one minute.
- Arrange the chicken in a deep bake-dish, pour in the gravy, lay over the top two hard-boiled eggs cut into thin slices, cover with a good crust, and bake.
Historical transcription
Source method
- 1
Cut an old fowl into joints, splitting the back and dividing the breast into quarters. Put over the fire in plenty of cold water, season with onion juice and the juice of half a lemon. No salt and no pepper. Cover closely and simmer very gently for several hours until you find it tender. Strain off the gravy and season with onion juice, celery salt, a bay-leaf, minced parsley, paprika and salt. Return the gravy to the fire, stir in a lump of butter rolled in browned flour and cook one minute. Arrange the chicken in a deep bake-dish, pour in the gravy, lay over the top two hard-boiled eggs cut into thin slices, cover with a good crust, and bake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.