Chicken Pie

Ingredients

• Prepare the chickens, and divide them as for a fricassee
• an onion chopped
• two teaspoonsful of sage leaves dried and rubbed fine
• the same of sweet majoram
• a tablespoonful of chopped paisley
• butter the size of an egg
• gravy of the broth

Method

1. 1

   Simmer the chicken with giblets for twenty minutes, then take out and prepare a filling of bread crumbs, seasoned with onion, sage, marjoram, parsley, and melted butter.

2. 2

   Fill the bird, truss it, season, and roast.

3. 3

   Make gravy from the broth with chopped giblets and thickened with browned flour.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 41. The excerpt below is the record exactly as published.

butter the size of an egg and a tablespoonful of chopped parsley, and the same of lour. If you omit the oysters in the filling, serve with oyster- sauce. Egg-sauce is also a nice accompaniment for boiled fowls FOVLTRY AND QAMK 75 ^ A Brown Fricassee of ChickeiL Snge, wash and draw the chickens, and carve them neatly into eleven pieces — the^ wings (2), the legs (4), the breast divided across the middle (2), the side-bones one, with the baok (2), and the neck and ribs (1) ; wash very clean and lay in the bottom of a firying-panj with a V3ry little water aronnd them| having first seasoned them with pepper and salt; simmer slowly for ^ half an hour, turning them frequently, and keeping just enough 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 tablespoonfril of browned flour, mixed to a paste with cold milk ; if too thick, add a little more milk and a tablespoonfdl of ehopped parsley ; boil up and serve. Prepare and divide the chickens as for a brown fricassee, season with pepper and salt, and put them in a stew-jHm, with eold water to cover them about an inch over the top; simmer or stew 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 vntil 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 sise of an egg, a bunch of parsley chopped, and a ooflieecup of cream ; give all a boil up, put the chicken in thiS| simmer five minutes, and serve the chicken on a hot dish, with flie gravy poured over. * Chicken Pie. Prepare the chickens, and divide them as for a fricassee; put ihe giblets in a sauce-pan with cold water and stew them untU nearly done, then lay the chicken in with them, season with pepper and salt, and simmer for twenty minutes ; take all out 86 COOKER T FROM EZFBRIENCE. nmmer for seyeral hours for the gravy; prepare a filling of bread emmbs, seasoned with pepper and salt, an onion chopped, two teaspoonsful of sage leaves dried and mbbed fine, and the same of sweet majoram, a tablespoonfol of chopped paisley, and batter the size of an egg melted and ponred over ; fill the bird, trass it, season and roast the same as tarkey ; make a gravy of the broth

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