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Chicken Pie
From Original White House Cookbook, 1887
Serves 1
Garnish with celery leaves.
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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 52. The excerpt below is the record exactly as published.
CHICKEN PIE. Prepare the chicken as for fricassee. When the chicken is stewed tender, seasoned, and the gravy thickened, take it from the fire; take out the largest bones, scrape the meat from the neck and back-bone, throw the bones away: line the sides of a four or six quart pudding-dish with a rich baking powder or soda biscuit dough, a quarter of an inch thick; put in part of the chicken, a few lumps of butter, pepper and salt, if needed, some cold boiled eggs cut in slices. Add the rest of the chicken and season as before; a few new potatoes in their season might be added. Pour c^er the gravy, being sure to have enough to fill the dish, and cover with a crust a quarter of an inch thick, made with a hole in the centre the size of a teacup. Brush over the top with beaten white of egg
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Cook this with the app: pantry check, scaling, and the assistant.