Americandinner
Chicken Pies
From Buckeye cookery, 1892
Serves 6
Keep adding chicken liquor as needed to prevent the pie from being too dry.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 156. The excerpt below is the record exactly as published.
asoned with butter. —Mrs. We Be. Brown, Washington, D. C. ) CHICKEN PoT-PIE. Cut up a chicken and put on in hot water enough to cover, and take care that it does not cook dry; while boiling cut off a slice from bread dough, add.a small lump of lard, and mix up like light biscuit, roll, cut out with cake-cutter and set by stove to rise; wash and pare potatoes of moderate size, and add them when chicken is almost done; when potatoes begin to boil, season with salt and pep- per, add dumplings and season again. See that there is water enough to keep from burning, cover very tightly, and do not take cover off until dumplings are done. ‘They will cook in half an hour, and may be tested by lifting one edge of the lid, taking out a dumpling and breaking it open. Or, the dumplings may be placed in steamer over cold water, taking care to leave some of the holes in steamer open, as if all are covered by the dumplings, the steam — will not be admitted, and they will not cook well. If there are too many dumplings to lie on bottom without covering all holes, attach them to the side and upper edge of steamer by wetting dough and pressing it to the edge. When done remove to vegetable dish and pour hot gravy over them. Dish potatoes by themselves, and chickens and dumplings together. Make gravy by mixing twe level table- “spoons flour and a little butter together, and stir into the broth remaining in pot slowly, add more boiling water if needed and . season with salt and pepper. Or, make poplin with one pa ls os dene aN ATIVE, Sibi g Rott fe. 8 trie TY A ale Oo tM ie Fak: SONA 1 ~ 7 “7 le ait re MN OR Roe ‘POULTRY, eas sour milk, ‘ol ell ’Benten egos, half tea-spoon Hh (mixed in part of the flour), and flour enough to make as stiff as can be stirred with a spoon; or baking- powder and sweet milk may be used. Drop in by spoonfuls, cover tightly, and boil as above. A pot-pie may be made from a good boiling piece of beef; if too much grease arises skim off. 40 ; CHICKEN PIs. . Cut up two young chickens, place in hot water enough to cover, (as it boils away add more so as to have enough for the pie and for gravy to serve with it), boil until tender; line the sides of a four or six quart pan with arich baking-powder or soda-biscuit dough quarter of an inch thick, put in part of the chicken, season with salt, pepper and butter, lay in a few thin strips or squares of dough, add the rest of chicken and season as before; some add five or six fresh eggs or a few new potatoes in their season, season liquor in which the chickens were boiled, with butter, salt and pepper, add a part of it to the pie, cover with crust a quarter of an inch thick, with a hole in the ee center the size of a tea-cup. Keep adding the chicken-liquor as needed, since the fault of most chicken pies is that they are too dry. There can scarcely be too much gravy. Bake one hour i in a mod- erate oven. : ° Veal pies are similarly fade omitting eggs, and using two or three pounds veal to a quart of dough. Add to liquor left in pot _a table-spoon of butter mixed with flour to a paste; season with pep- oy and salt, for gravy, adding water if needed.—L. A. C. CHICKEN Pie wirH OysTERs. Boil the chicken—a year old is best—until tender, drain off liquor from a quart of oysters, boil, skim, line the sides of a dish with a rich crust, put. in a layer of chicken, then a layer of raw oysters, and repeat until dish is filled, seasoning each layer wich - pepper, salt, and bits of butter, and adding the oyster liquor and a part of the chicken liquor until the liquid is even with the top layer ; now cover loosely with a crust having an opening in the center to allow steam to escape. If the liquor cooks away, add - chicken gravy or hot water. , Bake forty minutes in a moderate oven. Make gravy by adding to chicken liquor left in pot (one quart or more) two tablespoons flour, rubbed smooth with twe ‘POULTRY. — ; 279 | wa * | : tablespoons butter, and seasoned highly with pepper; let cook until « there is no raw taste of flour and salt to taste and serve. CHICKEN PUDDING. Dress and cut one chicken into small pieces, put it into a sauce- pan or kettle with a little water, season with salt and, pepper, let boil until it begins to grow tender, then take out and put into a three-quart pudding dish ; have ready one quart green corn grated or cut fine, to which add three eggs beaten light and one pint sweet milk; season with salt and pepper, and pour this mixture over the chicken, dredge thickly with flour, lay on bits of butter and bake until done.—WMrs. A. Wilson, Rye, N. Y. | DRESSING FOR CHICKEN OR BEEF. Boil potatoes, mash as if for the table, except that they should be less moist, stuff the chicken or roast with this, and bake as ordi- narily ; for ducks add onions chopped fine; if the bread-dressing is wanted too, it may be laid in the corner of the pan.—J/rs. Carrie Beck. | FRICASSEED CHICKEN. Cut up and put on to boil, skin side down, in a small cee of water, season with salt, pepper, and slices of an onion if likeds stew gently until tender, remove chicken, add a half pint cream or milk to gravy, and thicken with butter and flour rubbed smoothly together (adding a little of the gravy to soften and help mix them), let boil two.or three minutes, add a little chopped parsley and serve. Or, first fry the chicken brown in a little hot lard, take out chicken, add a table-spoon flour, and let cook a minute, stirring constantly; add a pint water (or stock if at hand), a little vinegar or Worces- tershire sauce, season with salt and pepper; when it has boiled, remove from fire, strain, add the beaten yolk of an egg, pour over the chicken and serve. Or, put chicken in sauce-pan with barely enough water to cover, stew gently until tender; have a frying-pan prepared with a few slices of salt pork, drain chicken and fry with pork until it is a fine, rich brown; take chicken and bits of pork ‘from the pan, pour in the broth, thicken with brown flour, mixed _ smooth with a little water, and season with pepper
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