Chicken Pot-pie

Ingredients

• Grease a deep pot with lard
• pieces of chicken
• flour, salt and pepper

Method

1. 1

   Line a greased pot with crust, layer chicken with flour, salt, and pepper, add potatoes, cover with water and a top crust.

2. 2

   Cook slowly for two hours, adding water as needed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 461. The excerpt below is the record exactly as published.

pieces of chicken with a bone in each one which must be scraped up like cutlet bones with plenty of meat at the end of it, the same as a lamb chop. The leg cutlets consist of drumstick and second joint; the others have the fillet or breast and the wing bone. Chop off the knob ends. The bone of second joint shoula be loosened from meat, all meat pushed to one side cf it, and the bone pushed through a hole made in edge of meat — to make it look like a lamb chop — and the ends of bones should be scraped clean for about an inch. When all are prepared, parboil by dropping the cutlets in boiling water or broth well season- ed, or they lose their shape. When they have boiled five minutes lay them flat on dish or pan, put other dish and a heavy weight on top and let them get quite cold. After that trim and shape them neatly. Single-bread each cutlet, using cracker-dust, and fry in lard or butter in frying-pan. Or they may be larded as directed, and cooked as above without breading. Chicken Filleta, — The fillets are the pieces on each side of the breast bone. For cutting see Cutting and Curing Meats. Thev are nice larded with fine strips of fat salt pork, then single breadea «nd fried and serve on hot dish with spoonful Tartare Sauce on each. These are called Breaded Fillets, Or they may be pounded lightly with the potato masher to flatten them, seasoned with pepper and salt, dreaged well with flour and fried in two tablespoons butter about twenty minutes, or until a nice brown on both sides. Make a gravy by adding a cup and a half milk to fat in pan, with tablespoon flour and seasoning to tast^. Serve the Fried Fillets resting against a mound of mashed potatoes or green pease with the gravy poured round, and all very hot. Chicken Fricassee, — Cut up and cook in boiling water, skin eide down until tender with a small carrot pared and left whole, and one dozen small onions, peeled ; then take up and keep hot while 536 POULTRY. gravy is made ; strain out vegetables, and let broth boil'; mix tablespoon butter and two of flour together over the fire until a smooth paste ; then gradually add a pint Chicken FricM^. ai^<i » half of the broth, stirring the gravy with an egg whip until quite smooth ; season to taste with salt and pepper, and dish on hot platter; a half can mushrooms greatly im- proves the flavor. In serving any of the above ways, arrange pieces as nearly as possible to simulate a whole chicken, and garnish with tufts of parsley or tender inside heads of lettuce. Chicken Patties, — Pick meat from one or two boiled chickens, cut into long strips then across into small dice. Put in sauce- pan, seas.on with wnite pepper or cayenne, a grating of nutmeg, the ]uice of half a lemon, salt and tablespoon butter. Pour over it a pint white sauce to each pint chicken, gently simmer at back of range or on a brick on top of range till time to serve ; then fill heated Patty Shells with it. Or add to the diced meat from one chicken a cup each cream and the broth it was cooked in, butter size of an egg mixed with tablespoon flour and simmer gently until it begins to thicken ; add beaten yolks of two eggs, pepper, salt, little grated nut- meg and lemon peel, and just before serving theguice of a lemon. Fill shfells. Chicken-pie. — Cook four or five potatoes with the chicken when stewing, before it is qjuite done, with a seasoning of salt ; then put alternate layers of chicken and sliced potatoes, in the pan or dish, with the bits of dough, and cover with a crust ; make an opening in the center and put in the liquor from the chicken. If new potatoes are used they do not need to be first cooked. A litle chopped pars- lev or celery improves the pie, and always add a pinch of sugar. Some put in a pint of sweet cream just before the pie is done, whea Opened. l©t cook a miuutc aud serve. Some line bot- tom of dish with crust, put in oven till partially baked, then line thetsides, fill, cover and bake ; it is always difiicultto bake the crust on the bottom of dish unless this plan is adopted. A better plan is without bottom crust as above. Elaborate molds are ^ ^"^p^-^ made for pies, such as the closed mold given ; the ^<fljBSS^^k< crust being placed in it after it is buttered, and then ^^^ij™^^ pressed well into the indendations ; fill and cover as cwcken Me, above. When done, take out the wires fastening the sides together, and remove pie to a hot platter, and serve at once. For another Panned Pie, chop pieces of roast, or any cold chicken in about half- inch dice, add any oits of dressing and moisten with gravy, if any^ adding hot water as needed ; stew till well heated, season, and^lace in pie pan lined with a plain paste, cover with a Puff Paste and bake. A little Chilli Sauce or any chopped pickle may be added. POULTRY. 537 Chicken Pot-pie". — Grease a deep pot with lard, roll out enough plain crust to line it, cutting out the bottom; as the pieces of chick- en are put in, strew in flour, salt and pepper, a few pieces of crust rolled tnin, and a few parboiled and sliced potatoes : cover this with water, and then with paste with a slit in the middle. Cook slowly two hours

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