Pie (Old-Fashioned Dutch)

Ingredients

• 1 Chicken
• 2 Onions
• 1 blade of Mace
• Salt
• Pepper
• 2 oz Butter
• 1 Juice of a Lemon
• 1 glass White Wine
• Sago
• Vermicelli
• 5 Hard-boiled Eggs
• Ham
• 5 Allspice
• 1 pint Broth or Water
• 1 wineglass White Wine
• 12 Peppercorns
• 2 spoonfuls Vermicelli
• 1 spoonful Sago
• 1 Egg yolk
• Pie crust
• 1 Egg yolk

Instructions

1. Take a chicken, joint and cut into pieces.
2. Put into a stewing-pan with one white onion, about a pint of broth or water, and a wineglass of white wine.
3. Place about five allspice, a blade of mace, and twelve peppercorns into a little muslin bag and add to the pan.
4. Let the chicken simmer in this for half an hour.
5. Add two spoonfuls of vermicelli, one spoonful of sago, and a good lump of butter to the pan.
6. Stir carefully, as the sago and vermicelli are apt to burn.
7. Whip the yolk of an egg with the juice of a lemon and stir in with the chicken just before taking out of the saucepan; it thickens the gravy and gives a nice creamy look.
8. Let the mixture cool.
9. Put the cooled mixture into a pie-dish with slices of hard-boiled egg and ham between the pieces.
10. Make a few little balls of butter and flour rolled together and put in the pie-dish.
11. Cover with pie crust nicely rolled and ornamented.
12. Brush with yolk of egg mixed with milk.
13. Bake in a quick oven for one and a half hours.