Chicken Pot-Pie
From Twentieth century home cook book, 1905
Serves 6
Ensure pot remains boiling.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 75. The excerpt below is the record exactly as published.
CHICKEN POT-PIE. Prepare the chickens as for fricassee; put your chicken in the pot; place over a slow fire ; just before it comes to a boil, skim it well ; turn over the chicken in order that all the scum may rise, boil up quite hard — season with pepper and salt to your taste. A tender chicken does not require long boiling, therefore you must put your crust into the pot as soon as the chicken boils hard, remembering that the crust will absorb much of the Hquor and seasoning. Cut your crusts in pieces of equal size, but do not mould or roll them ; lay them on top of the meat so as to cover it ; drop bits of butter here and there
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.