Hot Pot
From The new practical cookery guide, 1913
Presented as published in 1913. 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 new practical cookery guide (1913) by E. Seurre, page 100. The excerpt below is the record exactly as published.
Hot Pot. Chicken Pot Pie — Neatly jointed chicken poached with dice of lean bacon, button onions, and chervil, with sufficient white stock to cover; simmer till nearly done, thickened with arrow- root and turned into a piedisli, a few cooked mushrooms on top, and cover with duchesse potatoes
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