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Classic
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page 70
over the veal a slice of fat ham; on this place your chickens; place hard-boiled
yolks of eggs in among the chicken. Take half a pint of white sauce, made with
butter, flour, and milk or water; pour this over the chickens, season with a cup
of chopped mushrooms, some parsley, pepper and salt (a good pie can be made if
you omit the mushrooms and ham, but not so rich as this recipe); now cover your
pie with a good paste, and bake for an hour or two.
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
pepper, salt, a little parsley, and a quarter of a pound of sweet 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.
CHICKEN POT PIE
Cut up a chicken, parboil it, save the liquor it was boiled in. Wash out the
kettle, or take another one, and in it fry three or four slices of fat salt
pork, and put it in the bottom of the dish in which the pie is to be made; then
put in the chicken and the liquor, also a
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