Chicken Patties, — Pick meat from one or two boiled chickens,
cut into long strips then across into small dice. Put in sauce-
pan, seas.on with wnite pepper or cayenne, a grating of nutmeg, the
]uice of half a lemon, salt and tablespoon butter. Pour over it a
pint white sauce to each pint chicken, gently simmer at back of
range or on a brick on top of range till time to serve ; then fill heated
Patty Shells with it. Or add to the diced meat from one chicken a
cup each cream and the broth it was cooked in, butter size of an egg
mixed with tablespoon flour and simmer gently until it begins to
thicken ; add beaten yolks of two eggs, pepper, salt, little grated nut-
meg and lemon peel, and just before serving theguice of a lemon.
Fill shfells.
Chicken-pie. — Cook four or five potatoes with the chicken when
stewing, before it is qjuite done, with a seasoning of salt ; then put
alternate layers of chicken and sliced potatoes, in the pan or dish,
with the bits of dough, and cover with a crust ; make an opening in
the center and put in the liquor from the chicken. If new potatoes
are used they do not need to be first cooked. A litle chopped pars-
lev or celery improves the pie, and always
add a pinch of sugar. Some put in a pint
of sweet cream just before the pie is done,
whea Opened. l©t cook a miuutc aud serve. Some line bot-
tom of dish with crust, put in oven till partially baked, then line
thetsides, fill, cover and bake ; it is always difiicultto bake the crust
on the bottom of dish unless this plan is adopted. A better plan is
without bottom crust as above. Elaborate molds are ^ ^"^p^-^
made for pies, such as the closed mold given ; the ^<fljBSS^^k<
crust being placed in it after it is buttered, and then ^^^ij™^^
pressed well into the indendations ; fill and cover as cwcken Me,
above. When done, take out the wires fastening the sides together,
and remove pie to a hot platter, and serve at once. For another
Panned Pie, chop pieces of roast, or any cold chicken in about half-
inch dice, add any oits of dressing and moisten with gravy, if any^
adding hot water as needed ; stew till well heated, season, and^lace
in pie pan lined with a plain paste, cover with a Puff Paste and
bake. A little Chilli Sauce or any chopped pickle may be added.
POULTRY. 537
Chicken Pot-pie". — Grease a deep pot with lard, roll out enough
plain crust to line it, cutting out the bottom; as the pieces of chick-
en are put in, strew in flour, salt and pepper, a few pieces of crust
rolled tnin, and a few parboiled and sliced potatoes : cover this
with water, and then with paste with a slit in the middle. Cook
slowly two hours✪ Chicken Pot-pie, adding hot water if necesssry. Veal and Lamb
may be made in same way. Some leave the lining whole, cut out
two or three rounds of paste or dough a little smaller than the ket-
tle and put in with layers of chicken and seasoning at bottom and
between, adding a half cup water before putting on top crust, and
bake in moderate oven three-quarters of an hour. Serve turned
out on dish with sauce-boat of gravy made as for Chicken Pie. An-
other way of preparing is to cook the chicken in three pints water ;
first cooking tablespoon butter, a large onion and three slices each
carrot and turnip, all cut fine, half an hour, stirring constantly,
then pulp them through a colander into the kettle with the chicken.
Page 462 · 3 recipe records on this page
Presented as published in 1890. 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 Patties, — Pick meat from one or two boiled chickens, cut into long strips then across into small dice. Put in saucepan, season with white pepper or cayenne, a grating of nutmeg, the ]uice of half a lemon, salt and tablespoon butter. Pour over it a pint white sauce to each pint chicken, gently simmer at back of range or on a brick on top of range till time to serve ; then fill heated Patty Shells with it. Or add to the diced meat from one chicken a cup each cream and the broth it was cooked in, butter size of an egg mixed with tablespoon flour and simmer gently until it begins to thicken ; add beaten yolks of two eggs, pepper, salt, little grated nutmeg and lemon peel, and just before serving the juice of a lemon. Fill shells.
Chicken-pie. — Cook four or five potatoes with the chicken when stewing, before it is quite done, with a seasoning of salt ; then put alternate layers of chicken and sliced potatoes, in the pan or dish, with the bits of dough, and cover with a crust ; make an opening in the center and put in the liquor from the chicken. If new potatoes are used they do not need to be first cooked. A little chopped parslev or celery improves the pie, and always add a pinch of sugar. Some put in a pint
of sweet cream just before the pie is done,
When opened, let cook a minute aud serve. Some line bottom of dish with crust, put in oven till partially baked, then line thetsides, fill, cover and bake ; it is always difiicultto bake the crust on the bottom of dish unless this plan is adopted. A better plan is without bottom crust as above. Elaborate molds are ^ ^"^p^-^ made for pies, such as the closed mold given ; the ^<fljBSS^^k< crust being placed in it after it is buttered, and then ^^^ij™^^ pressed well into the indentations ; fill and cover as [illustration: Chicken Pie] above. When done, take out the wires fastening the sides together, and remove pie to a hot platter, and serve at once. For another Panned Pie, chop pieces of roast, or any cold chicken in about halfinch dice, add any bits of dressing and moisten with gravy, if any^ adding hot water as needed ; stew till well heated, season, and place in pie pan lined with a plain paste, cover with a Puff Paste and bake. A little Chilli Sauce or any chopped pickle may be added.
Chicken Pot-pie". — Grease a deep pot with lard, roll out enough plain crust to line it, cutting out the bottom; as the pieces of chicken are put in, strew in flour, salt and pepper, a few pieces of crust rolled tnin, and a few parboiled and sliced potatoes : cover this with water, and then with paste with a slit in the middle. Cook slowly two hours, adding hot water if necessary. Veal and Lamb may be made in same way. Some leave the lining whole, cut out two or three rounds of paste or dough a little smaller than the kettle and put in with layers of chicken and seasoning at bottom and between, adding a half cup water before putting on top crust, and bake in moderate oven three-quarters of an hour. Serve turned out on dish with sauce-boat of gravy made as for Chicken Pie. Another way of preparing is to cook the chicken in three pints water ; first cooking tablespoon butter, a large onion and three slices each carrot and turnip, all cut fine, half an hour, stirring constantly, then pulp them through a colander into the kettle with the chicken.
Records on this page
Chicken PieChicken Pot-pieChicken Patties