Skip to main content
Main

Chicken and Tongue Pie

A savory pie filled with chicken, tongue, and mutton cutlets, topped with pie crust and garnished with parsley and hard‑boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Lime and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 547 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken and Tongue Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the chicken into pieces as for curry.

  2. Slice the hard-boiled tongue and trim the mutton cutlets.

  3. Combine chicken scraps, tongue trimmings, and mutton remnants in a large saucepan.

Make the gravy

  1. Add water and simmer to make a broth, then add ½ glass of Madeira before straining.

Assemble and bake

  1. Dust the bottom of a pie dish with chopped parsley.

  2. Layer the mutton cutlets, tongue slices, and chicken pieces in the dish.

  3. Pour the strained gravy over the layers.

  4. Garnish with hard-boiled eggs, cover with pie crust, and bake at 350°F (175°C) until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lime + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together547 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Walnut + parsleytop 7% of all pairs
    Smell alikestrong
    Cooked together865 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Lime + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Chicken + muttontop 13% of all pairs
    Smell alikemoderate
    Cooked together471 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Provides the main meat and flavour for the pie and the broth.
Oxtongue
Adds rich, tender meat that is sliced into the layers.
Mutton cutlets
Add meaty bulk and richness to the layered filling.
Pie crust
Encloses the filling and browns in the oven to form the golden top.

Swap the mace

How well each one fits the dish's main ingredients (chicken, mutton, lime, sherry, walnut, parsley, egg):

  1. Thymefits better
  2. Tarragonfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against chicken, mutton, lime, sherry, walnut, parsley, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Mutton BrothMutton Broth292 recipesChicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes