Chicken Pie

Ingredients

• half a pound of pickled pork
• the yolks of two hard-boiled eggs chopped
• a tablespoonful of chopped parsley
• a tablespoonful of flour

Method

1. 1

   Prepare the chickens and giblets, simmer until nearly done, then remove and cool.

2. 2

   Make gravy with broth and flour, add eggs and parsley.

3. 3

   Line a baking dish with crust, layer chicken and pork, season, and moisten with gravy.

4. 4

   Cover with crust, bake slowly for nearly an hour.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 36. The excerpt below is the record exactly as published.

a tablespoonful of chopped parsley, and the same of lomr. If you omit the oysters in the filling, serve with oyste^ sauce. Egg-sauce is also a nice accompaniment for boiled fowb FOVLTBY AND GAME. 76 ^ A Brown Frioassea of Chicken. Singe, wash and draw the chickens, and carve them neatly into eleven pieces — the, wings (2), the legs (4), the breast iivided across the middle (2), the side-bones one, with the back (2), and the neck and ribs (1) ; wash very clean and lay in the bottom of a Jry%ng-p<mj with a V3ry little water around thenii kaving first sea&oned them with pepper and salt ; simmer slowly for, half an hour, taming them frequently, and keeping just •nongh water to them to prevent their burning ; when nearly tender enough, allow the water to boil away until the pan is almost dry; then add a quarter of a pound of butter, and brown them in this. When every piece is a nice brown, stir in a tablespoonfal of browned flour, mixed to a paste with cold milk ) if too thick, add a little more milk and a tablespoonfal of chopped parsley \ boil up and serve. Fricassee. Prepare and divide the chickens as for a brown fricassee, season with pepper and salt, and put them in a iteuhpan, with eold water to cover them about an inch over the top; simmer or BCew them gently until tender; if they are young chickens, an hour will be sufficient time to cook them ; if older, they will take longer ; as they get tender, allow the water to stew away until when done there should not be more than a teacupful left in the vessel ; take out the pieces of chicken, lay them in a cul- lender to drain, setting it on a plate in the oven to keep hot, stir Into the broth a tablespoonful of flour rubbed to a paste with butter the size of an egg, a bunch of parsley chopped, and a ooffeecup of cream ; ^ve all a boil up, put the chicken in thisi rimmer five minutes, and serve the chicken on a hot dish, witli the gravy poured over. * Chicken Fie. Prepare the chickens, and divide them as for a fricassee ; put the giblets in a sauce-pan with cold water and stew them until nearly done, then lay the chicken in with them, season with pepper and salt, and simmer for twenty minutes ; take all out 76 OOOKERY FROM EXPMRIENCE. with ft |>«rforat«d skimmer, ky on ft dish to oool ; mftke ft grftTj •f the broth by ftdding & tablespoonful of flour mixed to ft paete with ft little oold water, the yolks of two hftrd-boiled eggs ehopped, And ft tablespoonful of chopped pftrsley : give ft boil «p ftnd set aside j make ft good orust, line ft deep baking-disk with it, have half a pound of pickled pork

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