For the main course — Spirited Chicken Baked in Rice (serves 8)
These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.
- 4 chicken breasts
- salt and pepper to taste
- 16 slices ham or bacon
- 2 pints (1 liter 365 ml) gravy
- 2 finely minced onions
- 4 cups boiled rice
Method: Quarter the chicken breasts, season well with pepper and salt, lay the pieces in a pair of pudding dishes lined with slices of ham or bacon, add 1 pint of gravy to each along with a finely minced onion each. Fill the dishes with boiled rice, well pressed and piled high as the dishes will hold; cover with regular pot-pie pastry (see below) and bake one hour in a slow oven.
Pot-pie pastry
- 4 1/2 cups all-purpose flour
- 4 tsp salt
- 4 tsp butter
- 1/2 cup water
- 4 eggs
Method: Mix well and roll on a floured surface.
This recipe is in the public domain and may be used freely.
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