Chicken Pie

Ingredients

• Clean chicken and cut into pieces.
• Sprinkle with salt.
• For pastry use one and one-half cup of plain flour.
• one tablespoon of lard.
• make with water.
• Use half pound of butter.

Method

1. 1

   Line the bottom of a medium-size pan with strips of pastry.

2. 2

   Place layers of chicken and butter, sprinkle with pepper, and fill with water.

3. 3

   Cook in slow oven until chicken is done.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 9. The excerpt below is the record exactly as published.

sprinkle with salt. Mrs. D. N. Cavriness. Chicken Roast 1 five pound hen. Salt and pepper. Flour. Dressing and lard. Prepare the hen, soak one hour or more in cold salt water, take out, drain well and wipe with dry cloth. Salt, pepper and rub with lard, and sprinkle with flour after you have added the dressing. Put in fireless cooker at 8 o’clock, and when you return from church Sunday your chicken is ready to serve. Lift the chicken out and make gravy. Serve hot. Mrs. J. B. Martin. Baked Hen After ready for cooking, put hen on to cook, with water enough to cover it, and keep covered well to retain steam. When tender, remove and use broth from parboiling for dress- ing. Dressing: One quart toasted bread crumbs moistened with broth from chicken, four tablespoons of butter, beaten yolks of two eggs, salt and pepper to taste. Add oysters or celery if desired, and bake until brown and tender. Mrs. M. M. Murcutison. Hungarian Goulash One pound round steak, cut into one-inch squares; one pound veal steak, cut into one-inch squares; one pound pork steak, cut into one-inch squares; one green pepper, chopped; two medium-sized onions. Brown onion and pepper in three table- spoons hot butter; add meat, stirring it, in order to sear all sides; then add one quart boiling water, three tablespoons stewed tomatoes. Salt and paprika to taste. Cook slowly two hours, then thicken the liquid slightly and pour over hot baking- powder biscuit on platter. Mrs. H. E. Groren. 22 KNOX ACIDULATED GELATINE—no bother—no trouble—no squeezing lemons Chicken Pie Cut the chicken in pieces and boil nearly tender. Make a rich crust, with an egg or two to make it light. Layers of ham and hard-boiled eggs will add greatly, but can be omitted if desired. Place chicken and pastry in pan, add butter, salt and pepper, and cover with broth and top crust; bake. Mrs. U. B. Anexanpmr. Chicken Pie Clean chicken and cut into pieces. Sprinkle with salt, and set aside for one hour. For pastry use one and one-half cup of plain flour, salt, one tablespoon of lard; make with water. Roll and cut as for pastry. Line the bottom of a medium-size pan with strips of pastry. Place a layer of chicken and pieces of butter on each; another layer of pastry and chicken, until all the chicken is used. Sprinkle with pepper. Use half pound of butter.

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