Oyster and Chicken Pie

Ingredients

• a small chicken
• half an ounce of butter
• a pint of hot water
• a tablespoonful of pieces of fat bacon
• season to suit the taste
• the smallest bit of mace
• cover the top with paste

Method

1. 1

   Cut chicken into joints, remove skin, fry in butter, add hot water and season.

2. 2

   Layer bacon, oysters, chicken, broth, and cover with paste.

3. 3

   Bake for 40 minutes and brush with melted butter.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 18. The excerpt below is the record exactly as published.

Oyster and Chicken Pie. — Cut up a small chicken at the joints, remove the skin. 56 CHICKEN, ECONOMICAL USE OF. Put in a frying pan half an ounce of butter pre- viously dredged with flour ; when hot add the chicken ; toss it about a few moments, and add a pint of hot water, season to suit the taste, and simmer slowly three-quarters of an hour. Put into a pudding dish a tablespoonful of pieces of fat bacon ; add a layer of oysters and then the pieces of chicken, another layer of oysters and the chicken broth ; add the smallest bit of mace, and cover the top with paste

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