Chicken Pie

Ingredients

• One fowl weighing between four and five pounds
• three pints of water
• one-fourth of a teaspoonful of pepper
• one table-spoonful of salt
• three table-spoonfuls of flour
• three of butter
• two eggs
• one table-spoonful of onion juice
• a bouquet of sweet herbs

Method

1. 1

   Clean the fowl and cut into pieces.

2. 2

   Put it in a stew-pan with hot water, salt, pepper, and herbs.

3. 3

   When it boils, skim and simmer for one hour and a half.

4. 4

   Place chicken in a pie dish.

5. 5

   Boil the stew-pan contents rapidly for 15 minutes, skim off fat, and remove bouquet.

6. 6

   In a frying-pan, melt butter, add flour, stir until smooth, then add the water from the chicken.

7. 7

   Cook for 10 minutes.

8. 8

   Beat eggs with cold water, gradually add gravy, and pour into pie dish.

9. 9

   Cover with paste and bake for one hour in a moderate oven.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 78. The excerpt below is the record exactly as published.

Chicken Pie. One fowl weighing between four and five pounds, half the 170 MISS PARLOA'S NEW COOK BOOK. rule for chopped paste (see chopped paste), three pints o' water, one-fourth of a teaspoonful of pepper, one table- spoonful of salt (these last two quantities may be increased if you like), three table-spoonfuls of flour, three of butter, two eggs, one table -spoonful of onion juice and a bouquet of sweet herbs

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