Chicken Pie

Ingredients

• two chickens
• quarter pound salt pork
• four potatos
• a pint of milk
• a little flour
• butter
• salt
• pepper

Method

1. 1

   Cut chickens into pieces and boil with salt pork and potatoes, simmer for two hours.

2. 2

   Drain liquid, add milk thickened with flour, boil for a minute, and pour over chicken in a baking dish.

3. 3

   Cover with parsley and bake quickly.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 27. The excerpt below is the record exactly as published.

CHICKEN PIE. Prepare your chicken as for stewed chicken for the table. Add some small bits of dough, make a rich gravy of milk, but- ter, salt, pepper and flour. Skim off all the fat after cooking the chicken. Prepare your crust as for pastry, line your pan if you like with crust, add a top crust and bake quickly. Mrs. Jaucii. CHICKEN PIE. Cut two chickens into pieces and boil with quarter pound salt pork, sliced thin, and four potatos, salt and pepper. Sim- mer two hours. Drain off liquid and to it add a pint of milk 40 LANDMARKS CLUB COOK BOOK. thickened with a little flour. Boil for a minute and pour over the chicken, which has been placed in a deep baking dish. Cover with parsley and bake very quickly. Mrs. George A. Sinsabaugh. ROAST CHICKEN. Singe and truss carefully. Broilers, as they are called, are better without stuffing, unless very large. Season with salt, put small bits of butter

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