Chicken Potpie

Ingredients

• a chicken
• dumplings
• water

Method

1. 1

   Prepare a chicken as for fricasseeing and cook until tender; make a potpie as for veal potpie, and put over the chicken in dumplings; cook, covered, fifteen minutes.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 32. The excerpt below is the record exactly as published.

Chicken Potpie. — Prepare a chicken as 104 rm LL CULTt - < 06fi :•.' for fricasseeing and cook until tender; make a potpie as for veal potpie, and put over the chicken in dumplings ; cook, covered, fifteen minutes. 9. Chicken Pie. — Cut up one or two chickens and proceed as for fricasseeing, thickening the gravy; line the sides' of a deep dish .with a crust made as follows: One quart flour, two teaspoonfuls baking powder, two tablespoon- fuls drippings or other shortening, one of but- ter, milk to make a soft dough — about . two cups. Put in the chicken with the gravy, cover with a top crust and cook forty minutes in a moderately hot oven. It is well to prepare the chicken the day be- fore, and when cold take off the fat. These chicken drippings make better shortening for the crust than either butter or lard. In fact, it makes excellent shortening for biscuit of all kinds, and should be saved for this purpose, except when the chickens are old and strong. 10. Broiled Chicken. — Select a very young, tender chicken, split down the back, wash and wipe dry, put on a buttered gridiron, inside -downward ; broil over a clear fire until brown, turning several times; it will take about one- half to three-quarters of an hour; when half THE PHYSICAL CULTURE €008 BOOK, IQJ done, sprinkle with salt. Put in a hot dish, butter well and serve very hot with or without mushroom sauce. 11. Pan-Broiled Chicken. — Split as for broil- ing and put it in a baking pan with some salt and some bits of suet or butter. Roast three- quarters of an hour, basting frequently. 12. Scalloped Chicken may be made the same as turkey scallop, or cold rice may be used instead of bread crumbs. 13. Chicken Terrapin. — Chop one cold roast chicken and one parboiled sweetbread mod- erately fine. Make one cupful of drawn butter sauce No. 2 ; put in the chicken and sweet- bread, salt to taste, heat eight minutes. Just before serving add the yolks of two eggs, well beaten. 14. Blanquette of Chicken (Delicious lunch- eon dish). — Cut two cups of cold chicken and heat in a cup of drawn butter to the boiling point. Beat the yolks of two eggs with a few tablespoonfuls of milk, add to the chicken with one tablespoonful of finely-chopped pars- ley and serve with baked potatoes. 15. Baked Chicken Omelet. — Into one cup- lo6 THE PHYSICAL CULTURE COOK BOOK. ful of white sauce, made as previously directed, stir a cupful of chicken, minced fine and sea- soned to taste. Beat two eggs light, yolks and whites separately. Add the yolks to the chicken mixture; last, stir in the whites light- ly, pour into a buttered pudding dish, and bake in a quick oven. GAME. 16. Roast Duck. — Wash and dry carefully; to the ordinary turkey stuffing add one table- spoonful sage, one minced onion ; proceed as in roasting turkey. It will take about one hour. Serve with currant jelly. 17. Roast Goose. — Same as duck. It will take about two hours to roast. Serve with cranberry or apple sauce. 18. Broiled Quail. — Split down the back and broil on a buttered gridiron, turning each side to the fire. 19. Roast Quail, Pigeons, Partridge. — Clean and wipe dry and roast in a quick oven about one-half hour, basting often. 20. Grouse au Cresson. — Pick, singe and truss the birds, tying a piece of slitted fat ba- con over the breast of each; roast for fifteen THE PHYSICAL CULTURE COOK BOOK, 107 minutes and garnish with water

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