Chicken Pie
From The universal cookery book, 1887
At least two fowls will be necessary for a large pie.
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 The universal cookery book (1887) by Gertrude Strohm, page 29. The excerpt below is the record exactly as published.
Chicken Pie. Boil the fowls until tender; prepare a crust of buttermilk and cream, in the same manner as for soft biscuit ; line your baking-dish with a portion of it ; 7 O CHICKEN PIE WITH SWEET POTATOES. then break the fowls in pieces, and place the por- tions around in the pie. Put in some lumps of but- ter ; then put in the liquid in which the fowls were boiled, until the pan is two-thirds full. It should be seasoned to the taste before putting in, but not have any thickening in, or it will dry away too much. Roll out, and wet the edge where the crust comes together. Make a hole in the top to let out the steam. Bake it moderately. At least two fowls
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.