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MEAT AND SAVORY PIES. 305 |
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Chicken Pie—(Mrs. B.)—Cut up your chickens and season them with salt, pepper and parsley. If they are old, parboil them a few minutes and save the water to put in the pie. Make a moderately rich paste and cover the sides and bottom of a depth with it Then put in alternate layers of chicken, 6 hard-boiled eggs cut in slices, butter, pepper, celery and a little flour from a dredging-box. Fill the dish 2-3 full of cold water and add 1-2 cupful of cream or milk. Put on a top paste and the pie round the edge, and make opening in the middle with a knife. It will require 1 hour to bake. A few slices of lean bacon is an addition liked by many persons. If oysters are in season they are nice. Put in alternate layers with the chicken.
Virginia Chicken Pudding—(Colonial).—Cut up two young chickens as for frying. Season well with salt, pepper, parsley, buter and an onion shred fine. Make a batter of a quart of new milk, 6 eggs well beaten, 9 tablespoonfuls of flour; stir till perfectly smooth. If too thick, thin with milk. When tender, take up the chicken from the stewpan, leaving out the necks ; place the pieces in an earthen dish ; pour over the batter and bake till the pudding is firm. It should be eaten immediately, as standing injures it, by falling and becoming tough. A tureen of rich sauce should accompany it, using as much of the broth in which the chicken was stewed as may be needed for the foundation of the gravy. Add catsup of any kind. Instead of chicken or combined with chicken, oysteres, beefsteak, veal or any kind of game may be used.
How to Make a Southern Chicken Pie.—Cut up some tender, fat, young chickens ; stew them slowly in water till done, with butter, pepper, salt, and if liked, a bit of onion and some thin slices of sweet pork or bacon cut up in fillets. To make the crust of the pie, stir up flour and cold water together with a little salt. Stand in a cool place and on a marble board, if you have one; roll out the dough " as thin as air,"' then have some sweet butter and iresh mutton suet that has been strained from the sediment, both perfectly cold, put the finger in and fleck the dough all over with dots of butter and suet, roll it over evenly, and then roll the dough out thin again and fleck it with bits of butter and suet as before, up to fifteen times, if you like it, but once or twice will do. Then make the dough into oblong cakes about the size of a large saucer and li • the bottom of the dish and sides, which should be wide and <! then put in your meet carefully, pour over plenty of the rich r .tvy, and some more pieces of butter on the top. The chicken -ravy should be cold, then put on your top crust, make a hole in the top |
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