Chicken Potpie

Ingredients

• two fat fowls
• quarter of a pound of salt pork
• pieces of dumpling dough

Method

1. 1

   Singe, draw, wash, and cut up the fowls.

2. 2

   Lay in a pot with salt pork and cover with tepid water.

3. 3

   Cook slowly until meat separates from the bone.

4. 4

   Twenty minutes before serving, bring to a boil and drop in dumpling dough.

5. 5

   Cook for 15-20 minutes.

6. 6

   Lift meat to a platter, stir flour into the gravy, season, and serve.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 73. The excerpt below is the record exactly as published.

CHICKEN POTPIE Singe, draw, wash, and cut up two fat fowls. Lay them in a pot with quarter of a pound of salt pork cut in slices, and cover with tepid water. Bring slowly to boil, and cook slowly till the meat is about to separate from the bone. No time can be set, because the flesh of the fowl may be tender or may be tough. It is best to allow two hours and a half or three hours. If your fowls are tough, then you have time to cook tender ; if they are tender and the meat gets done before you are ready for it, hold up the cooking by setting the pot in a warm place. Twenty minutes before serving bring the chickens to a quick boil and drop from a tablespoon pieces of dumpling dough

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