My Mother's Chicken Pie

Ingredients

• Take one nice chicken
• or two if they are small
• with a thin slice of salt pork
• add one small onion
• and two Irish potatoes, chopped small
• season with white pepper and salt
• two tablespoonfuls of butter
• add two eggs, well beaten
• with a cup of milk
• drain off the liquor from a quart of oysters
• season with salt, pepper and chopped parsley
• season with salt, pepper and chopped parsley
• dot with small bits of breakfast bacon

Method

1. 1

   Cut chicken and pork, stew for half an hour.

2. 2

   Add onion, potatoes, seasonings, eggs, milk, and oyster liquor.

3. 3

   Layer in a baking dish with oysters and gravy, cover with crust, and bake until done.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 32. The excerpt below is the record exactly as published.

MY MOTHER'S CHICKEN PIE. Take one nice chicken, cr two if they are small, cut them up as for frying and put them into a pot to stew with a thin slice of salt pork; cook one-half hour; then add one small onion and two Irish potatoes, chopped small, so that in cooking they may be thoroughly dis- solved with the gravy; season with white pepper and salt, a little celery salt and two tablespoonfuls of but- ter; add two eggs, well beaten, with a cup of miJk; now drain off the liquor from a quart of oysters; boil and skim it and add to the chicken; line a baking dish with a rich biscuit crust; roll thin and put in a layer of chicken, then a layer of raw oysters, and repeat until the dish is filled ; season with salt, pepper and chopped parsley, and dot with small bits of breakfast bacon; add the gravy until it is even with the top layer; cover loosely with a crust have an opening in the center to allow steam to escape. If the liquor cooks away, add more; bake until the crust is done and you will have a good chicken pie. CHICKEN FRICASSEE. Cut the chickens up as for fricassee, and lay them in milk and water for an hour; now wipe each piece dry; season lightly with pepper and salt, and dust with flouri The Complete Cook Book. 73 put four tablespoonfuls of butter in a saucepan or a wineglassful of olive oil, and, when hot, fry the chicken a nice brown; then take it out and add to the fat a bruised clove of garlic, six chives or small green eschalots, one tablespoonful of minced parsley, one bay leaf, six chopped mushrooms, one pint of brown stock or cream; pepper and salt to taste; when hot put in the chicken and simmer very slowly ; when tender take out the chicken and pile it high in the center of a hot dish ; add one tablespoonful of flour to the gravy; boil up quickly, skim and pour over the chicken ; garnish with pieces of fried bread. KOAST CHICKEN. Singe, draw and wash well a large chicken in two quarts of water, in which one teaspoonful of soda has been dissolved ; stuff it and place it in a roasting pan without water; dust it with salt and pepper; cover it with thin slices of fat pork and soft butter ; dredge with flour, and add two tablespoonfuls of broth ; roast in a hot oven, and, when the flour is brown, baste with the fat and afterward with two tablespoonfuls of butter

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