Chicken Pie, American Style
From Cooking for profit, 1886
Serves 8
Ensure there is not too much gravy in the pan before baking.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 253. The excerpt below is the record exactly as published.
Chicken Pie, American Style, When you make chicken pie cut down the quantities of all other meats and cut down the vegetables and leave out the third entree altogether that there may be afforded enough of this and without haying to serve the roughest pieces of chicken . It is one of the favorite dishes alike in the largest hotels and the small- est and it is poor policy to make it a dis- appointment ill either place. Let there be a surplus of the liquor the chicken is stP,w..^.d in left over to pour into the pie as it dries down while dinner is going on, for the cry is '* still they come"' — no, not that but ''plenty of gravy and more of the crust." , A large chicken can be cut or chopped inco 18 pieces for stew or pie but such pieces are not able to make you any rep- utation. If the back bones and necks are left out to be used in soup or other ways it may take another chicken to make the pie large enough but after all you will not have to work so hard to find a piece of the breast for the few fastidious people who can't eat anything else. SAN FRANCISCO HOTEL GAZETTE'S no Gut up five chickens making 6 choice cuts of each without counting the back or neck ; allow about ^ pound salt pork cut in stiips, a heaped tablespoon minced onion, same of salt, a teaspoon of white pepper, some chopped parsley, flour to thicken the liquor and about 3 pounds short pie crust
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