Chicken Pie

Ingredients

• a fowl weighing four or five pounds
• a quarter of a pound of fat pork
• a tablespoonful of flour
• a pint of the chicken-broth
• a level teaspoonful of salt
• quarter of a saltspoonful of pepper
• a pound of flour
• a teaspoonful of salt
• two tablespoonfuls of butter
• a quarter of a pound of good, firm butter

Method

1. 1

   Boil the fowl until tender, then cut into joints.

2. 2

   Fry with pork until light brown.

3. 3

   Make gravy with flour and broth, then prepare the crust with flour, salt, butter, and water.

4. 4

   Layer chicken and pork in a pastry-lined dish, cover with gravy, and top with crust.

5. 5

   Bake until brown.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 170. The excerpt below is the record exactly as published.

a fowl weighing four or five pounds, wipe it with a wet towel, draw it without breaking the intestines, and boil it gently in enough boiling water to cover it until it begins to grow tender ; save the heart, liver, and fleshy portion of the gizzard, and the broth which the chicken yields in boiling. When the chicken is sufficiently done, take it up, cut it in joints as for a fricassee, or in pieces of a size suitable for the pie ; slice a quarter of a pound of fat pork thin, and fry it with the chicken until they are light brown, seasoning both palatably with salt and pepper. After the chicken and pork are fried, take them up, and stir into the pan in which they were cooked a tablespoonful of flour ; stir it over the fire until it is brown, then add to it a pint of the chicken-broth, a level tea- spoonful of salt, and quarter of a saltspoonful of pepper ; stir this gravy until it has boiled for two minutes, and use it for the pie. To make the crust for the chicken-pie, mix together in a bowl, with a knife, a pound of flour, a teaspoonful of salt, two tablespoonfuls of butter, and just enough cold water to hold the flour together; put the paste, made in this way, upon a floured pastry-board, and roll it out about an inch thick ; then cut a quarter of a pound of good, firm butter

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