Chicken Pie (2)

Ingredients

• young chickens
• three or four slices of pork
• a couple of ounces of butter
• a little flour
• nice pie-crust

Method

1. 1

   Joint and boil the chicken in just enough water to cover.

2. 2

   Place in a pudding-dish lined with pie-crust, layer with pork, add some boiling liquor, butter, and sprinkle with flour.

3. 3

   Cover with pie-crust and bake in a quick oven for one hour.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 283. The excerpt below is the record exactly as published.

Chicken Pie (2). — Joint the chickens, which should be young and tender ; boil them in just sufficient water to cover them. When nearly tender take them out of the liquor and lay them in a deep pud- ding-dish, lined with pie-crust. To each layer of chicken put three or four slices of pork, add a little of the liquor in which they were boiled, and a couple of ounces of butter cut into small pieces ; sprinkle a little flour over the whole; cover it with nice pie-crust, and ornament the top with some of the pastry. Bake it in a quick oven one hour. Chickens. — For roasting or boiling, chickens should have a dress- ing prepared like that for turkeys. Half a teacup of rice boiled with them makes them look white. Smothered Chicken {Southern method'). — Dress young chickens

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