Chicken Pie

Name: Chicken Pie
Yield: 6 servings
Ingredients: Cut up two chickens; Make the gravy of two tablespoonfuls of butter; and one of flour; the yolk of an egg; some oysters, three or four hard boiled eggs

From Temperance cook book, 1887

Serves 6

Pigeon or veal pie may be made in the same manner.

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 38. The excerpt below is the record exactly as published.

CHICKEN PIE. Cut up two chickens, put them in stew-kettle with barely enough water to cover them. "When the chicken is boiled tender, make the gravy of two tablespoonfuls of butter and one of flour, and the yolk of an egg mixed smoothly together, and stir into the water the chicken was stewed in. Line the sides of a deep dish with paste, lay in a small teacup bottom upwards. Put in the stewed chicken with the gravy, and add if you like, some oysters, three or four hard boiled eggs

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