CHICKEN PIE. — Cut the chicken in small pieces as for frying,
and stew in just water sufficient to cover it, with a little salt, until
the meat begins to separate from the bones; take it out, pick out the
bones, and put the meat in a tin pan or large pudding=dish; season
the gravy with a little more salt, if needed, and a little white pex)per,
then thicken with a little corn^starch; add a lump of butter if the
chicken is lean, and pour the gravy over the chicken. Make a rich
baking-powder biscuit dough, spread it with the hands until it is
large enough to cover the pie, place it on the meat, and cut a large
cross in the middle of the crust; bake until the crust is a rich, golden
brown (| to 1 hour), but do not have the oven hot enough to
scorch it.
Dangerous Gases in Meat Pies. — If the pie is cut and eaten hot,
there will be no danger of its being poisonous — if set away to cool,
be sure that there is an opening in the center of the crust down to
the meat, for the escape of the steam and gases while cooling. The
rising of the crust while baking, sometimes closes the opening in it,
and the slow cooling, and confined gases, cause it to be unwholesome.
This should be especially guarded against with all meat pies. Meat
pies are those made entirely of meat and crust, while mince pies are
made of minced meat, apples, fruit and spices.
MEAT PIE — Take cold turkey, chicken, or any cold meat chop-
ped fine; season with salt, pepper and gravy; lay pie^crust around
the edge of a platter, and cover the same ; bake a nice brown in the
oven. Time, ^ to | hour.
PRESSED CHICKEN — Boil 2 or 3 chickens and use what is
wanted for dinner — then take what is left and boil until it will drop
from the bones easily. Remove bones, and let the liquor boil down
if there is too much; then add the meat, and season with pepper and
a little cinnamon. Put in a square tin to press. It is easily made,
and is very nice for Sunday lunch.
CHICKEN AND RICE — Take fricasseed chicken and remove
the bones from the largest pieces, leaving the others in. Cover the
bottom of a small pudding^dish with cold boiled rice, then put in a
layer of the chicken, sprinkled with salt and pepper; then more rice,
154 POULTRY
and so on until the dish is full. Have the last layer rice. Put in
the gravy that is left, and cover the whole with the yolk of an egg
well beaten. Set in the oven and bake until it is light brown.
Time, | to 1 hour.
CHICKEN SHORTCAKE.— Cut the meat from the largest pieces
of cold stewed chicken and remove the bones (the wishbone and
other small pieces may be left whole); heat, adding more gravy, if
necessary, and when hot pour it on a shortcake, cut in pieces made as
follows: Shortcake. — Mix 2 teaspoons of baking powder with 2 cups
of flour. Rub into it a small -| cup of butter, and then add 1 cup of
sweet milk. Bake in a quick oven in a thin sheet. ✪ Chicken and Potatoes
Page 116 · 6 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CHICKEN PIE. — Cut the chicken in small pieces as for frying, and stew in just water sufficient to cover it, with a little salt, until the meat begins to separate from the bones; take it out, pick out the bones, and put the meat in a tin pan or large pudding=dish; season the gravy with a little more salt, if needed, and a little white pepper, then thicken with a little corn-starch; add a lump of butter if the chicken is lean, and pour the gravy over the chicken. Make a rich baking-powder biscuit dough, spread it with the hands until it is large enough to cover the pie, place it on the meat, and cut a large cross in the middle of the crust; bake until the crust is a rich, golden brown (| to 1 hour), but do not have the oven hot enough to scorch it.
Dangerous Gases in Meat Pies. — If the pie is cut and eaten hot, there will be no danger of its being poisonous — if set away to cool, be sure that there is an opening in the center of the crust down to the meat, for the escape of the steam and gases while cooling. The rising of the crust while baking, sometimes closes the opening in it, and the slow cooling, and confined gases, cause it to be unwholesome. This should be especially guarded against with all meat pies. Meat pies are those made entirely of meat and crust, while mince pies are made of minced meat, apples, fruit and spices.
MEAT PIE — Take cold turkey, chicken, or any cold meat chopped fine; season with salt, pepper and gravy; lay pie-crust around the edge of a platter, and cover the same ; bake a nice brown in the oven. Time, ^ to | hour.
PRESSED CHICKEN — Boil 2 or 3 chickens and use what is wanted for dinner — then take what is left and boil until it will drop from the bones easily. Remove bones, and let the liquor boil down if there is too much; then add the meat, and season with pepper and a little cinnamon. Put in a square tin to press. It is easily made, and is very nice for Sunday lunch.
CHICKEN AND RICE — Take fricasseed chicken and remove the bones from the largest pieces, leaving the others in. Cover the bottom of a small pudding-dish with cold boiled rice, then put in a layer of the chicken, sprinkled with salt and pepper; then more rice,
and so on until the dish is full. Have the last layer rice. Put in the gravy that is left, and cover the whole with the yolk of an egg well beaten. Set in the oven and bake until it is light brown. Time, | to 1 hour.
CHICKEN SHORTCAKE.— Cut the meat from the largest pieces of cold stewed chicken and remove the bones (the wishbone and other small pieces may be left whole); heat, adding more gravy, if necessary, and when hot pour it on a shortcake, cut in pieces made as follows: Shortcake. — Mix 2 teaspoons of baking powder with 2 cups of flour. Rub into it a small -| cup of butter, and then add 1 cup of sweet milk. Bake in a quick oven in a thin sheet.
Records on this page
Chicken and PotatoesChicken PieMeat PiePressed ChickenChicken and RiceChicken Shortcake