Chicken Pot Pie

Ingredients

• A fowl
• one quart of flour
• one pint of milk
• two tablespoonfuls of butter
• two teaspoonfuls of baking-powder
• pepper
• salt

Method

1. 1

   Joint a fowl into eight pieces.

2. 2

   Boil it in enough water to cover it, until almost tender.

3. 3

   Add a tablespoonful of salt when it is half done.

4. 4

   Make a crust by mixing the flour with the milk, butter, baking powder, and a saltspoonful of salt.

5. 5

   Roll lightly, and line a well-buttered pudding-basin with it.

6. 6

   Put in a layer of the chicken, season it with salt and pepper, dredge with a little flour, then other layers of the chicken until the basin is full.

7. 7

   Cover with the crust, tie a cloth over the top, and boil slowly for an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 20. The excerpt below is the record exactly as published.

Chicken Pot Pie. A fowl, one quart of flour, one pint of milk, two table- spoonfuls of butter, two teaspoonfuls of baking-powder, pepper and salt. Joint a fowl into eight pieces. Boil it in enough water to cover it, until almost tender. Put a table- spoonful of salt into the water when it is half done. Make a crust by mixing the flour with the milk, butter, baking-powder, and a saltspoonful of salt. Roll lightly, and line a well-buttered pudding-basin with it. Put in a layer of the chicken, season it with salt and pepper, dredge with a little flour, then other layers of the chicken until the basin is full. Cover with the crust, tie a cloth over the top, and boil slowly for an hour. BANQUETS OF THE NATIONS Boiled Turkey and Cranberry Sauce. Singe, draw, wipe the inside, and bone - a tender turkey, weighing about sixteen pounds. Dust the inside with a little pepper and salt. Mince very fine four pounds of lean raw veal, six pounds of fresh fat pork, and a pound of bacon, seasoned with a teaspoon- ful of salt, two pinches of white pepper, two thirds of a saltspoonful each of grated nutmeg and thyme. Cut in inch squares half a pound of the red part of a cooked smoked tongue, and three dozen medium- sized chestnuts. Mix them thoroughly with the force- meat, two wineglassfuls of Madeira wine, a breakfast- cupful of pine cone seeds, or peeled pistachios. Cut away even slices from the breast of the bird, put these , on the thin parts, so that it has an equal thickness all over. Put the forcemeat right in the centre, column shaped, leaving a clear space of two inches at the ends, and of four inches at the sides. Fold up both ends, then the sides, and lay it in the centre of a wet napkin, roll it carefully in this, tightly tie the ends, put it in a large pot, with the bones and trimmings, completely cover with cold water, place the lid on pot, and when coming to the boil, skim thoroughly, then add one large grated carrot, two peeled onions, with three cloves stuck in each, a saltspoonful of salt, and boil on a gentle fire for two and a half [hours. Strain, and reduce the stock to a demi-glaze, dish the turkey, without the cloth, pour a portion of the sauce over, and serve the rest in a sauceboat, along with cranberry sauce and baked sweet potatoes. 26 AMERICA Galantine. Keep rolled up till cold, then remove cloth, and brush over with strong glaze. Cranberry Sauce. Pick over and wash a quart of cranberries, put them on with a cup of water in an enamelled saucepan, and boil for half an hour, or until the cranberries are the consistency of marmalade. Stir in a cup of sugar, bring to the boil, remove all scum, and serve when cold. Orange Punch. Melt half a pound of sugar in a quart of luke-warm water. Squeeze out the juice of two lemons and two oranges, add the grated rind of one orange, and mix with a wooden spoon. Strain through a tammy cloth into a freezer, and freeze for thirty-five minutes. Now add, while in the freezer, a half-gill each of claret and cider, and one tablespoonful each of kirsch and maras- chino. Mix well with a wooden spoon, and freeze for fifteen minutes. Whip to a stiff froth the whites of three eggs, stir this in and turn the freezer smartly for two minutes, and fill into tall glasses and serve. Maraschino. Oil of bitter almonds, 3 minims ; essence of vanilla, 12 minims ;- jasimine extract, "^24 minims ; raspberry essence, 2 minims ; oil of neroli, 2 minims ; oil of lemon, 27 BANQUETS OF THE NATIONS 3 minims ; spirits of nitrous ether, 24 minims ; spirit, 62 over proof, 24 ounces; sugai, 25 ounces; rose water, 2 ounces ; and 17 ounces plain water. Mix the oils, etc., with the spirit ; dissolve the sugar in the water by bringing to boiling point, so as to re- move scum. When cold add rosewater and spirits. Roast Canvas-back Duck. Procure two fine fat canvas-back ducks, pick, singe, draw well, and wipe them, throw a light pinch of salt inside, run in the head from the end ol the neck to the back, truss them, and place in a roasting pan. Sprinkle over a little salt, put them in a brisk oven, and cook for eighteen minutes. Arrange on a very hot dish, untruss, throw two tablespoonfuls of white broth into each duck, and serve with six slices of fried hominy, and garnish with celery and watercress, and currant jelly on a dish. Baked Sweet Potatoes. Thoroughly wash some sweet potatoes, place them in the oven, and bake. Sprinkle a little salt over them, and serve. Hominy Croquettes. Soak half a pound of hominy in boiling water for an hour, then put it in a lined stewpan with about one quart of milk, and stew until tender. Put in one ounce of butter and a beaten egg, season with salt and pepper. 28 AMERICA Mix it thoroughly off the fire, and turn into a basin. When cold, shape hominy into balls about the size of eggs, dip in beaten egg, and roll in breadcrumbs. Fry in boiling fat till equally browned, drain, and serve with piquante sauce. Piquante Sauce. Clean and cut up very fine one onion, half a carrot, three mushrooms, reduce them in three tablespoonfuls of lemon, and fry them brown in two tablespoonfuls of oil or one ounce of butter, and half an ounce of flour, in a pan ; then stir in half a pint of brown stock, adding a bunch of fine herbs, a bay leaf, twenty-four coriander seeds, two cloves, two inches of cinnamon, and one sliced chilli. Simmer for half an hour. Season with salt, a little cayenne, and strain through a fine cloth. Crab Savoury. Two pounds of crab after it is opened, one table- spoonful each of sherry and brandy, one gill of cream, two eggs (yolks only), two tablespoonfuls of butter

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