Chicken Pie

Ingredients

• Joint a fowl
• place in two quarts of boiling water
• There should be a quart of water when the fowl is done
• two tablespoons of flour
• Beat up an egg

Method

1. 1

   Wash the fowl and let it boil tender, removing all scum.

2. 2

   Cut and scrape all meat from the bones, cut the meat in small pieces, put it back into the gravy, add salt and pepper, thicken with flour and butter, and let all boil for two or three minutes.

3. 3

   Put the chicken in pastry, pour enough gravy over to moisten well, put on top crust and bake in a moderate oven until golden brown.

4. 4

   Heat the remaining gravy and serve a little over the pie.

As published

This recipe was extracted from Cooks in clover (1889), page 13. The excerpt below is the record exactly as published.

Chicken Pie. — Joint a fowl, wash and place in two quarts of boiling water — no salt. Let it boil tender, removing all scum. There should be a quart of water when the fowl is done. Cut and scrape all meat from the bones, cut the meat in small pieces, put it back into the gravy, add salt and pepper, thicken with two tablespoons of flour, and butter the size of an egg. Let all boil two or three minutes. Put the chicken in pastry, pour enough gravy over to moisten well, put on top crust and bake in a moderate oven COOKS IX CLOVER. until golden brown. Heat the remaining gravy and ] serve a little over the pie. Af. C. P. Pressed Chicken. — Cut a chicken in small pieces, lay in a sauce pan and just cover with cold water. Cook slowly until very tender, taking off the scum as it rises. Remove all the bones and pick — not chop — the meat in small pieces. Season with salt, pepper, sweet herbs, and if the chicken is not too fat, add a tablespoon of butter. Mix with the gravy and put into a mould, well buttered. Set in a cool place for twelve hours, or until perfectly firm. Cut in slices for the table. It is better to make it the day before it is wanted for use. Mrs. G. F. Smith. Chicken Pudding. — The fowl should be young and tender, and divided at every joint; s-eason with pepper, salt, and a lump of butter the size of an egg, to each chicken. Stew slowly half an hour or until tender. Take them out on a hot dish, setting aside some of the liquor for gravy. Make a batter of one quart of milk, three cups of flour, three tablespoons of melted butter, one-half teaspoon of soda, one of cream-tartar, four well beaten eggs, and a little salt. Put a layer of chicken in the bottom of the dish and pour some batter over it, then the re- mainder of the chicken and the rest of the batter. The batter must form the crust. Bake in a moder- ate oven. Beat up an e

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