Chicken and Rice Pie

Ingredients

• a fowl weighing about five pounds
• three pints of boiling water
• one slice of onion
• one slice of carrot
• two whole cloves
• one-half teaspoonful of white pepper
• two teaspoonfuls of salt
• one cup and a half of rice
• half a cupful of butter
• half a pint of milk
• two well-beaten eggs
• one pint of the stock

Method

1. 1

   Clean and cut the fowl into joints, simmer in boiling water with onion, carrot, and cloves until tender.

2. 2

   Season and set aside.

3. 3

   Cook rice in boiling water, add salt, and drain.

4. 4

   Mix rice with salt, eggs, butter, and milk.

5. 5

   Layer chicken and rice in a baking dish, finishing with rice.

6. 6

   Cover with stock and bake in a moderate oven for half an hour.

7. 7

   Serve in the baking dish.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 110. The excerpt below is the record exactly as published.

Ohicken and Bice Pie Select a fowl weighing about five pounds. Clean and wash it thoroughly. Cut into joints and put in a stewpan with three pints of boiling water, one slice of onion, one slice of carrot, and two whole cloves. Let it simmer until tender. It ought to cook tender in one hour and a half if you select a 192 MBS. SBELT'a COOK BOOK young fowl. If it is tough, it may take three hours before it cooks tender. When it is cooked, add one-half teaspoonful of white pepper and two teaspoonfuls of salt. Set aside untìl time for cooking with rice. Wash and pick over one cup and a half of rice. Drain and put it on to cook with three quarta of boiling water. When it has been cooked for ten minutea add two level teaspoonfuls of salt. Cook ten minutes longer, and then turn into a colander, and drain thoroughly. Then mix it with one teaspoonful more of salt, two well-beaten eggs, half a cupf ul of butter, and half a pint of milk. Place in a deep baking dish a layer of chicken, then a layer of rice mixture, then of chicken, and so on, finishing with the rice. Cover the rice with one pint of the stock

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