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Chicken Pie
From A laboratory manual of foods and cookery, 1916
Have the brown sauce and chicken hot when the crust is added.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 66. The excerpt below is the record exactly as published.
Chicken Pie Ingredients : 1 stewed fowl cut in pieces biscuit crust (2 c. flour) 2 c. brown sauce parsley
Cook this with the app: pantry check, scaling, and the assistant.