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Classic
Cook Books
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page 28
Chicken Pie.
Cut up the chickens, and if they are old, boil them fifteen minutes in a little
water, which save to put in the pie; make a paste like common pie crust, and put
it round your pan, or dish; lay in the chicken, dust flour over, and put in
butter, pepper, and salt; cover them with water, roll out the top crust quite
thick, and close the pie round the edge; make an opening in the middle with a
knife; let it bake rather more than an hour. If you warm a pie over for the next
day, pour off the gravy and warm it separately, and add it to the pie.
Pot Pie.
Cut up two large chickens; grease your pot, or dutch-oven, with lard; roll out
crust enough in two parts, to go round it, but not to cover the bottom, or it
will burn before the pie is done. As you put in the pieces of chicken, strew in
flour, salt, and pepper, some pieces of the crust rolled thin, and a few
potatoes; cover this with water, and put on a covering of paste, with a slit cut
in the middle; let it cook slowly for about two hours; have hot water in a tea
kettle, and if it should dry up too much, pour some in; just before you dish it,
add a little parsley and thyme.
Veal, lamb and pork pies, may be made in the same way. If you like more top
crust, cook it in a dutch-oven; and when the first crust is done, take it off in
a pan and set it near the fire, and cover the pie again with dough.
Giblet Pie and Soup.
If you can get livers and gizzards from market, you can have a very nice pie
made, the same as chicken pie,
or soup with dumplings made of milk, egg and
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Classic
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