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.

The post Spirited Chicken Baked in Rice (serves 8) appeared first on Host Your Own Old Time Radio Drama.