cold water. Put into a stewpan two quarts of water with a teaspoonful of
salt in it; and when it boils, sprinkle in the rice. Boil it briskly for
twenty minutes, keeping the pan covered. Take it from the fire, and drain
off the water. Afterwards set the saucepan on the back of the stove, with
the lid off, to allow the rice to dry and the grains to separate.
Rice, if properly boiled, should be soft and white, and every grain
stand alone. Serve it hot in a separate dish or served as above, laid
around the chicken curry.
CHICKEN POT-PIE. No. 1.
Cut and joint a large chicken, cover with cold water, and let it boil
gently until tender. Season with salt and pepper, and thicken the gravy
with two tablespoonfuls of flour, mixed smooth with a piece of butter the
size of an egg✪ Chicken Pot-Pie No. 1. Have ready nice light bread-dough, cut with the top of a
wineglass about a half an inch thick; let them stand half an hour and rise,
then drop these into the boiling gravy. Put the cover on the pot closely,
wrap a cloth around it, in order that no steam shall escape; and by no
means allow the pot to cease boiling. Boil ihree-quarters of an hour.
CHICKEN POT-PIE. No. 2.
This style of pot-pie was made more in our grandmother’s day than
now, as most cooks consider that cooking crust so long destroys its spongy
lightness, and renders it too hard and dry.
Take a pair of fine fowls, cut them up, wash the pieces, and season with
pepper only. Make a light biscuit dough, and plenty of it, as it is always
much liked by the eaters of pot-pie. Roll out the dough not very thin,
and cut most of it into long squares. Butter the sides of a pot, and line
them with dough nearly to the top. Lay slices of cold ham at the bottom
of the pot, and then the pieces of fowl, interspersed all through with
squares of dough and potatoes, pared and quartered. Pour in a quart of
water. Cover the whole with a lid of dough, having a slit in the centre^
through which the gravy will bubble up. Boil it steadily for two hours.
Half an hour before you take it up, put in through the hole in the centre
of the crust some bits of butter✪ Chicken Pot-Pie No. 2 rolled in flour, to thicken the gravy.
When done, put the pie on a large dish, and pour the gravy over it.
You may intersperse it all through with cold ham.
A pot-pie may be made of ducks, rabbits, squirrels or venison. Also of
beefsteak. A beefsteak, or some porksteaks (the lean only), greatly im-
prove a chicken pot-pie. If you use no ham, season with salt.
POULTRY AND GAME.
91
CHICKEN STEWED WITH BISCUIT.
Take chickens, and make a fricassee; just before you are ready to dish
it up, have ready two baking-tins of rich soda or baking-powder biscuits✪ Chicken Stewed with Biscuit;
take them from the oven hot, split them apart by breaking them with
your hands, lay them on a large meat platter, covering it, then pour the
hot chicken stew over all. Send to the table hot. This is a much better
way than boiling this kind of biscuit in the stew, as you are more sure of
its being always light.
CHICKEN DRESSED AS TERRAPIN.
Select young chickens, clean and cut them into pieces; put them into a
stewpan with j ust enough water to cook them. When tender stir into it
half of a cup of butter and one beaten egg. Season it with salt and pep-
per, a teaspoonful of powdered thyme; add two hard-boiled eggs✪ Chicken Dressed as Terrapin coarsely
minced and a small glass of wine. Boil up once and serve with jelly.
Page 55 · 4 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cold water. Put into a stewpan two quarts of water with a teaspoonful of salt in it; and when it boils, sprinkle in the rice. Boil it briskly for twenty minutes, keeping the pan covered. Take it from the fire, and drain off the water. Afterwards set the saucepan on the back of the stove, with the lid off, to allow the rice to dry and the grains to separate.
Rice, if properly boiled, should be soft and white, and every grain stand alone. Serve it hot in a separate dish or served as above, laid around the chicken curry.
CHICKEN POT-PIE. No. 1.
Cut and joint a large chicken, cover with cold water, and let it boil gently until tender. Season with salt and pepper, and thicken the gravy with two tablespoonfuls of flour, mixed smooth with a piece of butter the size of an egg. Have ready nice light bread-dough, cut with the top of a wineglass about a half an inch thick; let them stand half an hour and rise, then drop these into the boiling gravy. Put the cover on the pot closely, wrap a cloth around it, in order that no steam shall escape; and by no means allow the pot to cease boiling. Boil three-quarters of an hour.
CHICKEN POT-PIE. No. 2.
This style of pot-pie was made more in our grandmother’s day than now, as most cooks consider that cooking crust so long destroys its spongy lightness, and renders it too hard and dry.
Take a pair of fine fowls, cut them up, wash the pieces, and season with pepper only. Make a light biscuit dough, and plenty of it, as it is always much liked by the eaters of pot-pie. Roll out the dough not very thin, and cut most of it into long squares. Butter the sides of a pot, and line them with dough nearly to the top. Lay slices of cold ham at the bottom of the pot, and then the pieces of fowl, interspersed all through with squares of dough and potatoes, pared and quartered. Pour in a quart of water. Cover the whole with a lid of dough, having a slit in the centre through which the gravy will bubble up. Boil it steadily for two hours. Half an hour before you take it up, put in through the hole in the centre of the crust some bits of butter rolled in flour, to thicken the gravy. When done, put the pie on a large dish, and pour the gravy over it.
You may intersperse it all through with cold ham.
A pot-pie may be made of ducks, rabbits, squirrels or venison. Also of beefsteak. A beefsteak, or some porksteaks (the lean only), greatly improve a chicken pot-pie. If you use no ham, season with salt.
CHICKEN STEWED WITH BISCUIT.
Take chickens, and make a fricassee; just before you are ready to dish it up, have ready two baking-tins of rich soda or baking-powder biscuits; take them from the oven hot, split them apart by breaking them with your hands, lay them on a large meat platter, covering it, then pour the hot chicken stew over all. Send to the table hot. This is a much better way than boiling this kind of biscuit in the stew, as you are more sure of its being always light.
CHICKEN DRESSED AS TERRAPIN.
Select young chickens, clean and cut them into pieces; put them into a stewpan with j ust enough water to cook them. When tender stir into it half of a cup of butter and one beaten egg. Season it with salt and pepper, a teaspoonful of powdered thyme; add two hard-boiled eggs coarsely minced and a small glass of wine. Boil up once and serve with jelly.
Records on this page
Chicken Pot-Pie No. 1Chicken Pot-Pie No. 2Chicken Stewed with BiscuitChicken Dressed as Terrapin