Pot Pie
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 42. The excerpt below is the record exactly as published.
Pot Pie. Take lean veal, beef, chicken, or any meat suita- ble for pot pie aiui cut up in pieces of a size suitable to serve. Wash, cover with ::t id water, and boil until tender. Skim when it first begins to boil. When done season with butter
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