Chicken Pot-Pie No. 1

Ingredients

• a large chicken
• two tablespoonfuls of flour
• a piece of butter the size of an egg

Method

1. 1

   Cut and joint a large chicken, cover with cold water, and let it boil gently until tender.

2. 2

   Season with salt and pepper, and thicken the gravy with flour mixed smooth with butter.

3. 3

   Have ready light bread-dough cut about half an inch thick; let them rise, then drop into the boiling gravy.

4. 4

   Cover the pot closely and boil for three-quarters of an hour.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 55. The excerpt below is the record exactly as published.

CHICKEN POT-PIE. No. 1. Cut and joint a large chicken, cover with cold water, and let it boil gently until tender. Season with salt and pepper, and thicken the gravy with two tablespoonfuls of flour, mixed smooth with a piece of butter the size of an egg

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