Hot Chicken Pie
From The Common sense recipe book, 1898
Beef or mutton can also be used.
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 34. The excerpt below is the record exactly as published.
HOT CHICKEN PIE. Cut up two chickens into pieces, which you dust with flour, and roast in dripping; put them into a pot with boiling water, just covering them. Fry two onions in butter, add them to the sauce with salt, pepper and round peppers. If the sauce is not thick enough, add some flour browned in dripping
Cook this with the app: pantry check, scaling, and the assistant.