Chicken Pie

Ingredients

• chickens
• flour
• salt
• pepper
• butter
• as much of the liquor in which the chickens were boiled, as you can without danger of its boiling over

Method

1. 1

   Boil chickens in water barely sufficient to cover them, forty minutes.

2. 2

   Skim the water carefully.

3. 3

   Take them out into a dish, and cut them up.

4. 4

   Have ready a deep dish, lined with a thick paste.

5. 5

   Put in the pieces, with the hearts and livers in layers; sprinkle each layer with flour, salt and pepper, and put on each piece of chicken a thin shaving of butter.

6. 6

   Pour in the liquor from boiling.

7. 7

   Lay on the upper crust, close the edges with flour and water, prick the top with a knife, and bake two hours.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 23. The excerpt below is the record exactly as published.

CHICKEN PIE. BOIL chickens in water barely sufficient to cover them, forty minutes. Skim the water carefully. Take them out into a dish, and cut them up, as they should be carved, if placed upon the table. Have ready a deep dish, lined with a thick paste. Put in the pieces, with the hearts and livers in layers ; sprinkle each layer with flour, salt and pepper, and put on each piece of chicken a thin shaving of butter; put rather more of the spice, flour, and butter over the top layer than on the previous ones, and pour in as much of the liquor in which the chickens were boiled, as you can without danger of its — 53 — CHICK

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