Chicken Pot-pie

Ingredients

• one fine Philadelphia chicken
• cut it into twelve even pieces
• two pinches of salt
• one pinch of pepper
• a third of a pinch of nutmeg
• six small onions
• four ounces of salt pork
• one pint of raw potatoes
• three tablespoonfuls of flour
• a cupful of cold water

Method

1. 1

   Prepare chicken and cover with cold water for thirty minutes.

2. 2

   Wash, drain, and return to saucepan.

3. 3

   Season, add bouquet, onions, and pork.

4. 4

   Cook for 45 minutes, then add potatoes and flour mixed with water.

5. 5

   Stir until boiling and cook for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 203. The excerpt below is the record exactly as published.

Chicken Pot-pie. — Take one fine Philadelphia chicken, from three and a half to four pounds, singe, draw, wipe well, and cut it into twelve even pieces. Put these in a saucepan, and cover them with cold water; leave them in for thirty minutes, then wash well, drain, and return them to the saucepan. Cover again with fresh water, season with two pinches of salt, one pinch of pepper, and a third of a pinch of nutmeg; add a bouquet (No. 254), six small onions, and four ounces of salt pork cut into square pieces. Cook for three-quarters of an hour, taking care to skim well, then add one pint of raw potatoes, Parisiennes (No. 986), and three tablespoon- fuls of flour diluted with a cupful of cold water

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