Chicken Pie

Ingredients

• a young chicken
• two cupfuls of hot water
• half teaspoonful of salt
• a little pepper
• a tablespoonful of butter

Method

1. 1

   Joint the chicken and cook in hot water with salt and pepper until tender.

2. 2

   Line a baking pan with pastry, place chicken in the pan, pour over the liquor, and add more water if needed.

3. 3

   Roll thin pastry for the top, cut into strips, and place over the chicken.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 83. The excerpt below is the record exactly as published.

a little pepper to each chicken. Place in the oven and cook one hour, basting every fifteen minutes. Serve on squares of toast, pouring the gravy over the chicken. To Smother-Broil Chicken Prepare the fowls as directed for broiling. Place in a pan with one and a half teacupfuls of hot water and a heaping teaspoonful of butter. Cover the vessel and let boil slowly until very tender, then rub them over with butter, placing them in a dry pan and brown them in hot oven. To the liquor add one tablespoonful of sherry, a teaspoonful of sugar, half teaspoonful of salt, a little pepper, and a heaping teaspoonful of flour, rubbed smooth with a half teaspoonful of butter, and stirred into the gravy ; or the flour may be mixed to a smooth paste with a little water, then stirred into boiling gravy. After the chickens are brown, pour this gravy over them, cover, and keep hot half an hour before serving. 158 THE NEW ANNIE DENNIS COOK BOOK Deviled Chicken in Peppers Cut the large green bell peppers in half, and remove the seed, dropping them in cold water. Grind cold chicken, and season with salt, pepper and celery; add two cups of meat, one cup of bread crumbs, four eggs, and one cup of sweet milk. Mix well, fill the halves of peppers, dust over the tops with bread crumbs, place a small piece of butter on top of each, and bake in a hot oven until a nice brown. Serve very hot, garnishing with the delicate leaves of celery, parsley or endive. Chicken Pie Joint a young chicken, put in a saucepan v/ith two cupf uls of hot water, half teaspoonf ul of salt, and a lit- tle pepper, and cook until tender. Have ready a bak- ing pan, lined with pastry; place the chicken in the pan, and pour over it the liquor, and if there is not enough to nearly cover the chicken, add hot water and a little salt, and a tablespoonful of butter

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