Chicken Pie

Ingredients

• 3 chickens
• 2 quarts of water
• 3 tea-spoonfuls of salt
• half a pound of lard
• 2 quarts of flour
• 2 tea-cupfuls of sour cream
• 1 tea-spoonful of soda
• half a pound of butter

Method

1. 1

   Cut up the chickens by unjointing them.

2. 2

   Soak thoroughly in weak salt water, wash thoroughly, and put into a kettle with water and salt.

3. 3

   Boil for half an hour.

4. 4

   Make a crust by rubbing lard into flour.

5. 5

   Knead with sour cream and soda, roll out thick.

6. 6

   Arrange chicken in a pudding dish, sprinkle with pepper, add butter, stir flour into gravy, pour over chicken, cover with upper crust, pinch edges, prick top, and bake slowly for 1.5 hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 85. The excerpt below is the record exactly as published.

CHICKEN PIE. Cut up the chickens by unjointing them. Soak thoroughly in weak salt water, wash thoroughly, and put 3 chickens into a kettle with 2 quarts of water and 3 tea-spoonfuls of salt. Boil half an hour. Make a crust by rubbing half a pound of lard into 2 quarts of flour. Take 2 tea-cupfuls of sour cream and i ^ tea-spoonfuls of soda. Knead quite hard, and roll out half an inch thick. A four-quart pudding dish will answer to bake it in. Bring the edge of the crust a little above the rim of the dish, and arrange the chicken by packing closely around the dish. If you are fond of pep- COOKING DIVISION. 255 per sprinkle some over each layer of chicken. Half a pound of butter

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