Chicken Pot Pie

Ingredients

• Cut up two large fowls
• a pound and a half of minced suet
• three pounds of flour
• a pound of corned ham or salt pork
• potatoes pared, quartered
• a quart of water
• some bits of butter

Method

1. 1

   Season fowls, make paste, line pot, layer ham, fowl, and potatoes, cover with water and paste lid.

2. 2

   Boil for two hours, adding butter to thicken gravy before serving.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 90. The excerpt below is the record exactly as published.

CHICKEN POT PIE. Cut up two large fowls and season them with pepper only, as the ham or pork will salt it sufficiently. Make a good paste in the proportion of a pound and a half of minced suet to three pounds of flour; let there be plenty of paste, as it is always much liked by eaters of pot pie. Roll out the paste an inch thick, and cut most of it into long squares. To pre- vent the paste sticking and burning, butter the sides of the pot very lavishly, and line them with paste nearly to the top. Cut up a pound of corned ham or salt pork, lay slices at the bottom of the pot, and then the pieces of the fowl, interspersed all through with squares of paste, and potatoes pared, quartered and parboiled, as the first water in which they are cooked is rank. Pour in a quart of water; cover the whole with a lid of paste, having a slit in the centre, through which the gravy will bubble up; heat very slowly, and boil two hours. Half an hour before you take it up, put in through the hole in the centre of the crust some bits of butter

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