3 lb. boiling fowl
1½ pints stock
3 medium onions, sliced
1 carrot, sliced
Salt and paprika
1 oz. butter
1 teaspoon lemon juice
1 oz semolina (optional)
1 egg yolk
3 rashers bacon, cut in strips
1 tablespoon freshly-chopped celery leaves
1 teaspoon each freshly-chopped or green dried lemon balm, tarragon, basil, rosemary
Small wine glass white wine
About 1 lb pastry (for short crust, say 12 oz. plain flour and 6 oz. Trex)
Joint the chicken into small pieces. Put into pan with stock and vegetables. Add seasoning and all herbs. Simmer for one hour. Add semolina, wine and butter, and simmer for further 15 minutes.
Blend egg yolk and lemon juice with ½ pint of the hot broth. Place chicken bits in pie-dish, add strips of bacon and pour over thickened broth. Cover with pastry and cook in the middle of a hot oven (400°F) for ¾-1 hour or until pastry is golden.
Herbs for Health and Cookery