Chicken Pie

Ingredients

• a chicken weighing about four or four and one-half pounds
• Cover with water
• season with salt
• season with white pepper
• a bunch of parsley
• six small onions
• five ounces of salt pork cut in small squares
• one pint of raw potato cut in pieces
• four scant tablespoonfuls of flour
• Brush over with a beaten egg

Method

1. 1

   Singe and clean the chicken, cut into pieces, soak in water for 30 minutes.

2. 2

   Wash, drain, cover with water, season, and cook for 45 minutes.

3. 3

   Stir in potato and flour blended with cold water, cook for 10 minutes.

4. 4

   Remove parsley, place mixture in a baking dish, moisten edges, cover with pastry, brush with egg, cut a hole in the center, and bake for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

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 Pie Singe and clean a chicken weighing about four or four and one-half pounds. Cut into twelve pieces. Cover with water and let them soak for thirty minutes. Wash, drain, and cover with water, season with salt and white pepper, a bunch of pars- ley, six small onions, and five ounces of salt pork cut in small squares. Cook for three-quarters of an hour. Skim often. Stir in one pint of raw potato cut in pieces and four scant tablespoonfuls of flour blended with cold water. Stir con- stantly until it boils, then cook it for ten minutes. Remove the bunch of parsley. Place the rest in a deep baking dish, moisten the edges with water, cover the top with pastry — some prefer the puff paste. Brush over with a beaten egg

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