Chicken Pie with Oysters

Ingredients

• Boil a good sized chicken until tender
• a qt. of oysters
• Season with salt
• pepper
• bits of butter
• oyster liquor

Method

1. 1

   Drain the liquor from oysters, line a pan with pie crust.

2. 2

   Layer oysters and chicken until full.

3. 3

   Season and bake.

4. 4

   Serve with sliced lemon.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.

CHICKEN PIE WITH OYSTERS— Helen Walker. Boil a good sized chicken until tender. Drain the liquor from a qt.. of oysters, line the bottom and sides of pan with pie crust. Put in a layer of oysters land one of chicken until the dish is full. Season with salt, pepper, bits cf butter and oyster liquor. Cover and bake. Serve- with sliced lemon. CHICKEN CURRY— Mrs. A. W. Foster. Two fryers, 1 cocoanut, I14 qt. milk, or part cream, green ginger root size of thumb, 1 onion, 1 clove garlic. Grate cocoanut, pour over milk, let stand on back of stove an hour then strain and squeeze hard. Fry onion cut fine, ginger cut and garlic with curry powder; then add milk, let simmer 20 minutes, strain again, then add chicken which has: been browned in butter and let simimer. Serve with rice, lemon, Chut- ney and Bombay India. CURRIED CHICKEN— Mrs. Thos. S. Bonneau. Cut up chicken with few thin slices of salt pork, 1 onion, little salt, cold water to cover, boil slow until tender. When water simmers away mix tablespoon of curry with a little water — ^stlr in gravy and stew with the chicken a few minutes ; have some boiled rice moulded in. cups set around* chicken when ready to serve. 56 MEATS CURRIED CHICKEN— Mrs. Thos. S. Bonneau. I onion, a green p&pper, small piece of garlic, frie d in a tablespoon <oi butter. Ctit up a young chicken, add pepper and salt, a talblespoon ol curry, fry 10 minutes. Sprinkle 2 tablespoons of flour over chicken^, add cup of water, boil slowly for one balf hour. Place the curried- "chiicken in center and rice around edge of dish. CHICKEN VEAL, OR LAMB TERRAPIN— Mrs. C. Shaw, Cloverdlale. Cut cold meat into dice and make the following sauce. This is sauce •for about one pt. of meat: 2 tablespoons butter; (Cook flour and i)ut- ter together.) 1 tablespon of flour; 1 teaspoon made mustard; 1 table- ter together,) 1 tablespoon of flour; 1 teaspoon made mustard; 1 table- spoon currant elly; 1 teaspoon "Worcestershire sauce; % cup cream; the yolks of 3 hard boiled eggs cut very fine; peppier and salt to taste and just, before serving, 2 large tablespoons sherry. A NICE BREAFAST DISH— Mrs. Chas. Shaw, Cloverdale. 8 hard boiled eggs chopped; 1 pt. cream sauce as follows: 2 table- spoons butter and same of flour; 2% cups milk, season and cook, 1 ieaprng cup. ham, tongue, or chicken. Put in layers in baking dish •with bits of butter

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