Chicken-and-Rice Pie

Ingredients

• one fowl weighing about five pounds
• one cupful and a half of rice
• half a cupful of butter
• two eggs
• half a pint of milk
• one slice of onion
• one of carrot
• two cloves
• some salt and pepper

Method

1. 1

   Clean and cut fowl into joints, simmer with water and vegetables until tender.

2. 2

   Season, then cook rice in boiling water with salt.

3. 3

   Combine rice with butter, milk, salt, and beaten eggs.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 177. The excerpt below is the record exactly as published.

Chicken-and-Rice Pie. There will be required for this dish one fowl weighing about five pounds, one cupful and a half of rice, half a cupful of butter, two eggs, half a pint of milk, one slice of onion, one of carrot, two cloves, and some salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.