Chicken Pie

Ingredients

• 2 full-grown chickens
• few slices of salt pork
• water enough to cover them
• a little onion cut very fine
• parsley very fine
• pepper
• salt
• few ounces good fresh butter
• 2 eggs
• some sweet cream
• 5-quart pan

Method

1. 1

   Disjoint chickens, boil with salt pork in water until tender, remove breastbone.

2. 2

   Add onion, parsley, season with pepper and salt, and butter.

3. 3

   Ensure liquid covers chicken.

4. 4

   Beat eggs and stir in cream.

5. 5

   Line pan with crust, add chicken and liquid, cover with crust.

6. 6

   Bake until crust is done.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 69. The excerpt below is the record exactly as published.

Chicken Pie. — Take 2 full-grown chickens, or more if small, disjoint them, cut backbone, etc., small as convenient. Boil them with few slices of salt pork in water enough to cover them, let boil quite tender, then take out breast- bone. After they boil and scum is taken off, put in a little onion cut very fine — not enough to taste distinctly, just enough to flavor a lit- tle ; rub some parsley very fine when dry, or cut fine when green — this gives pleasant fla- vor. Season well with pepper and salt, and few ounces good fresh butter. When all is cooked well, have liquid enough to cover chicken, then beat 2 eggs and stir in some sweet cream. Line 5-quart pan

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