Chicken Pot-pie, 2

Ingredients

• 2 fowls
• 2 quarts water
• rich biscuit crust
• thickened liquor

Method

1. 1

   Cook fowls in water till very tender.

2. 2

   Slip out bones and season.

3. 3

   Line sides of clean kettle with rich biscuit crust.

4. 4

   Add chicken and thickened liquor.

5. 5

   Stand on moderately hot fire.

6. 6

   Build fire of dry cobs or small sticks round kettle, and keep burning till crust is well browned.

7. 7

   Put chicken on platter and lay crust on it.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 69. The excerpt below is the record exactly as published.

Chicken Pot-pie, 2. — Disjoint 2 fowls and cook in 2 quarts water till very tender. Slip out bones and season. Line sides of clean ket- tle with rich biscuit crust (see Biscuits). Add chicken and thickened liquor

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