Chicken Pie

Ingredients

• Disjoint fowl
• Season to taste
• two level tablespoons cornstarch
• two level tablespoons of barley flour
• four tablespoons cream
• three cups hot chicken stock
• one-half cup of barley flour
• one-quarter cup cornstarch
• two and one-half teaspoons baking powder
• one-quarter teaspoon salt
• one tablespoon of lard
• one tablespoon of butter

Method

1. 1

   Simmer the fowl until tender, season, and place in a baking dish.

2. 2

   Mix cornstarch and barley flour with cream and hot stock, stir until thickened, pour over chicken, cover with crust, and bake until done.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 55. The excerpt below is the record exactly as published.

CHICKEN PIE Disjoint fowl and simmer in boiling water until tender. Season to taste, and lay in deep baking dish. Mix two level tablespoons cornstarch with two level tablespoons of barley flour, add four tablespoons cream and three cups hot chicken stock, stir till it thickens. Pour over chicken and cover with crust. Sift into mixing bowl one-half cup of barley flour, one-quarter cup cornstarch, two and one-half teaspoons baking powder, one-quarter teaspoon salt; rub in finely one tablespoon each of lard and butter. Add milk to make dough enough as soft as may be handled. Roll out little larger than top of dish, so that crust may be placed on loosely. Pierce small openings in crust, and bake until crust is well done. Send to table in baking dish. BOILED CHICKEN— ROYAL STYLE Truss chicken and tie strips of bacon oyer the breast. Put into a kettle, cover with boiling water, season with salt and pepper, cover close and cook slowly until tender. Remove from water, drain, rub with mixture of creamed butter and barley flour and brown in the oven. Cool the liquor quickly and remove the fat, then reheat. To each pint of liquor allow one and one-half tablespoons corn starch. Blend the corn starch in a little cold water, pour into the hot liquor and boil ten minutes. Then add one-half cup chopped mushrooms. When gravy is perfectly done, remove from fire, and to one pint of gravy add yolk of one tgg, slightly beaten. Do not cook again after the yolk has been added, or it may curdle. Serve gravy in boat. BAKED CHICKEN Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour (bar- ley flour) and dot over with butter sub- stitute. Bake thirty minutes in a hot oven, basting every five minutes with butter substitute or drippings melted in one-quarter cup boiling water. Serve with gravy made by using fat in pan, one- quarter cup substitute flour, one cup each of chicken stock and cream, and salt and pepper to taste. CHICKEN A LA CREOLE Cut a boiled chicken into cubes of an inch. Put a tablespoonful of butter

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