Chicken Pot-Pie

Ingredients

• Skin and cut up the fowls
• an onion
• a bunch of savory herbs
• a blade of mace
• Put a layer of fowl at the bottom of a pie-dish
• then a layer of ham
• then one of force-meat
• hard-boiled eggs, cut in rings

Method

1. 1

   Stew chicken parts with onion, herbs, and mace for an hour.

2. 2

   Strain the liquid for gravy.

3. 3

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

4. 4

   Cover and bake.

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

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