Chicken Pot-Pie

Ingredients

• the fowls
• an onion
• a bunch of savory herbs
• a blade of mace
• about half a pint of water
• the yolk of an egg
• border the edge of dish with puff-crust

Method

1. 1

   Skin and cut up the fowl into joints.

2. 2

   Stew the neck, legs, and back bones with water, onion, herbs, and mace for an hour.

3. 3

   Strain the liquor for gravy.

4. 4

   Layer fowl, ham, force-meat, and hard-boiled eggs in a pie-dish, seasoning between layers.

5. 5

   Pour in water, cover with puff-crust, glaze with egg yolk, and bake for about an hour and a half.

6. 6

   Pour in gravy before serving.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 36. The excerpt below is the record exactly as published.

CHICKEN POT-PIE. Skin and cut up the fowls into joints, and put the neck, legs and back bones in a stew pan, with a little water, an onion, a bunch of savory herbs, and a blade of mace; let these stew for an hour, and, when done, strain off the liquor^, this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of t ham, then one of force-meat and hard-boiled eggs, cut in rings; between the layers put a seasoning of pounded mace, nutmeg, pepper and Bait. Pour in about half a pint of water, border the edge of dish with puff-crust, put on the cover, ornament the top and glaze it by brushing over it the yolk of an egg

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