Chicken Pie

Ingredients

• One large or two small chickens
• one-fourth of a teaspoonful of pepper
• one tablespoonful of salt
• three tablespoonfuls of flour
• two of butter
• two eggs
• one tablespoonful of onion juice
• three pints of hot water

Method

1. 1

   Clean and cut the chicken, simmer in hot water with salt and pepper for 1.5 hours.

2. 2

   Remove chicken, boil the broth, skim fat, and prepare gravy with butter and flour.

3. 3

   Beat eggs, mix with gravy, and pour over chicken in a pie dish.

4. 4

   Cover with pastry and bake for one hour.

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 26. The excerpt below is the record exactly as published.

CHICKEN PIE. One large or two small chickens, one-fourth of a teaspoonful of pepper, one tablespoonful of salt, three tablespoonfuls of flour, two of butter, two eggs, and one tablespoonful of onion juice. Clean the fowl and cut in pieces as for serving. Put in a stew pan with three pints of hot water

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