Plain Chicken Pie

Ingredients

• two nice chickens
• four Irish potatoes
• a quarter of a pound of sweet butter
• two eggs
• half a pint of milk
• pepper
• salt
• a little parsley

Method

1. 1

   Cut the chickens up as for frying and stew with fat meat for half an hour.

2. 2

   Add onions and sliced potatoes.

3. 3

   Season with pepper, salt, parsley, and butter.

4. 4

   If desired, stir in beaten eggs and milk.

5. 5

   Line a pan with crust, add chicken and gravy, cover with top crust, and bake until done.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 34. The excerpt below is the record exactly as published.

PLAIN CHICKEN PIE. Take two nice chickens, or more if they are small, cut them up as for frying, and put them in a pot to stew with some slices of fat meat. Let them cook for half an hour, then add a few onions and four Irish potatoes sliced small, so that in cooking they may be thoroughly dissolved in the gravy. Season with pep- per, salt, a little parsley, and a quarter of a pound of Bweet butter. When it is cooked well there should be gravy enough to cover the chickens. If you want it very nice, beat up two eggs, and stir into the stew with half a pint of milk. Line a five-quart pan with a crust made like soda biscuit, only more shortening; put in the chickens and gravy ; then cover with a top crust. Bake until the crust is done and you will have a good chicken pie. 76 The Complete Cook Book. BOILED CHICKENS. After the chickens are cleaned and trussed fold them in a nice white cloth, put them in a large stewpan and cover them with boiling water ; boil them gently, and skim carefully so long as any scum rises; let them simmer slowly as that will make them plump and white, while fast boiling will make them dark and lose flavor. When done lay them on a hot dish, and pour celery, oyster, or egg sauce over them. Serve some also in a boat, as it keeps hot longer than when poured over the fowls. Boiled tongue or ham should be served with boiled chicken. If the chicken is not very tough, an hour or an hour and a quarter is sufficient to boil it. CHICKEN FOECEMEAT. Chop in pieces t\fo raw chicken breasts, and pound them in a mortar. Soak the same quantity of bread in milk, and add same. Also add the yolks of three or four eggs seasoned with two teaspoonfuls of salt, a level teaspoonfiil of pepper

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