Chicken Pie, No. 2

Ingredients

• two chickens
• Four table-spoonfuls of butter
• Four table-spoonfuls of flour
• Two slices of carrot
• One-half an onion
• Three pints of the chicken broth
• One sprig of parsley
• One bit of mace
• One bay-leaf
• One pint of flour
• One-half table-spoonful of sugar
• One-half table-spoonful of lemon juice
• One cupful of butter
• One-half tea-spoonful of salt
• One egg
• One-quarter of a cupful of ice water

Method

1. 1

   Cut chickens and simmer in boiling water until tender.

2. 2

   Cool, remove skin, and cut into pieces.

3. 3

   Make a sauce with butter, flour, vegetables, and broth, simmer for fifteen minutes.

4. 4

   Place chicken in pie dish, pour sauce over, and prepare crust.

5. 5

   Roll out dough, cover chicken, and bake for one hour and a quarter.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 96. The excerpt below is the record exactly as published.

CHICKEN PIE, NO. 2. For a dish holding three quarts there will be required two chickens that together will weigh eight pounds. Cut the chickens each in two parts, splitting them down the back and front. Cover them with boiling water, and simmer until tender. If the chickens are a year old, allow at least an hour and a-half of gentle boiling. Let the chickens cool in the water in which they were boiled, remove the skin, and cut them into pieces suitable for serving. Place the meat in the pie dish, and sprinkle with salt and pepper. Make a sauce as follows • Four table-spoonfuls of butter. Four table-spoonfuls of flour. Two slices of carrot. MEATS. 223 One-half an onion. Three pints of the chicken broth. One sprig of parsley. One bit of mace. One bay-leaf. Salt and pepper to taste. 'Put the butler and flour in a sauce-pan, and beat until soft and creamy. Add the vegetables, spice and herbs and the broth, from which all the oil should have been removed ; and heat slowly to boiling point. When boiling, set it where it will simmer slowly for fifteen minutes, add salt and pepper, and strain the sauce over the chicken. Next make the crust for the pie, using One pint of flour. One-half table-spoonful of sugar. One-half table-spoonTul of lemon juice. One cupful of butter. One-half tea-spoonful of salt. One egg. One-quarter of a cupful of ice water

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