Chicken Pie

Ingredients

• Cut up a frying-size chicken
• three or four ears
• 2 tbs. butter
• pepper to taste
• salt to taste
• add milk
• a rich pie crust

Method

1. 1

   Parboil chicken in water until tender.

2. 2

   Line baking dish with pie crust.

3. 3

   Put in chicken and corn, season, and add butter.

4. 4

   If not enough gravy, add milk.

5. 5

   Make gravy by thickening water chicken was cooked in.

6. 6

   Pour over chicken and cover with top crust, brushed with milk.

7. 7

   Bake.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.

CHICKEN PIE Cut up a frying-size chicken, and parboil in water to cover until tender (about 1-2 hour). Line baking dish with a rich pie crust. Put in chicken and corn grated from three or four ears, pepper and salt to taste and 2 tbs. but- ter. If not enough gravy add milk. Make a gravy by > ee. CAROLINA COOKERY FROM QUAKER KITCHENS thickening water chicken was cooked in. Pour over chicken and cover with a top crust, brushed with milk. Bake. —Mrs. Ann E. W. Peele. PRESSED CHICKEN 1 chicken % box granulated gelatine Chicken broth boiled down 5 hard boiled eggs, grated to 1 pt. fine Boil chicken until it comes off the bones easily and chop or grind it fine and season with salt and pepper. Add to broth 1-4 box gelatine which has been soaked in 1-4 cup cold water, boil and pour over chicken, mixing well. Place in a dish 8 or 4” deep a layer of chicken, then another layer of egg and so on, making last layer of chicken. Press down well and smooth nicely and chill. When cold slice carefully in thin slices. —Mrs. Allen Blair. BAKED YOUNG CHICKEN Cut up chicken as for frying. Roll in melted butter and flour, salt and pepper. Piace in covered roaster and add 1 1-2 cups boiling water. Roast for 1 1-2 hours. Serve with gravy. —Miss Belva Calloway. BEEF LOAF 3 Ibs. lean beef 2 tsps. salt % Ib. salt pork 1 tsp. pepper 1 cup cracker crumbs Sage to taste 3 eggs Butter to baste, 1 tbs. 8 cups boiling water Grind meat, add to it cracker crumbs, eggs well beaten and seasoning. Mix well and pack tightly in a small bread pan which has been well greased, sprinkle crumbs over top and bake 2 1-2 hours and baste while baking with but- ter dissolved in boiling water. When cold turn out of pan and slice. —Mrs. W. L. Horney. CAROLINA COOKERY FROM QUAKER KITCHENS BEEF LOAF 2 lbs. round steak, ground % cup of milk 3% cup of bread crumbs Butter size of small egg 1 egg Pepper and salt to taste Work well together, make into a roll and bake about one hour. Sauce for Beef Loaf % ean tomatoes, cut fine 1 tsp. of butter 1 pt. of water Pour in pan around the loaf. When nearly ready to take from oven thicken sauce with a little flour. —Mrs. O. E. Mendenhall. BROWNED HASH 1 cup meat 4 tbs. fat 1 cup mashed potatoes Salt and pepper 1-3 cup boiling water Onion juice Chopped parsley Spread mixture smoothly in a frying pan in which 1 tbsp. of fat has been heated. Cook over moderate heat so that it will brown slowly. Cook about 1-2 hour and do not stir. Fold like an omelet. The same mixture may be made into small cakes and browned in the same way. —Mrs. F. R. Taylor. VEAL CUTLETS 1 Ib. veal steak or cutlets 1-8 tsp. pepper 1 tsp. salt 2 tbs. butter

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