Baked Chicken Pie
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Baked Chicken Pie.
Is made as above [see link below], but baked in a buttered pudding-dish, and, in place of the potatoes, three hard boiled eggs are chopped up and strewed among the pieces of chicken. If the chickens are tough, or even doubtful, parboil them before making the pie, adding the water in which they were boiled, instead of cold water for gravy. If they are lean, put in a few bits of butter. Ornament with leaves cut with with a cake-cutter, and a star in the centre. Bake an hour - more, if the pie is large.
-----------
Baked Chicken Pie.
Is made as above [see link below], but baked in a buttered pudding-dish, and, in place of the potatoes, three hard boiled eggs are chopped up and strewed among the pieces of chicken. If the chickens are tough, or even doubtful, parboil them before making the pie, adding the water in which they were boiled, instead of cold water for gravy. If they are lean, put in a few bits of butter. Ornament with leaves cut with with a cake-cutter, and a star in the centre. Bake an hour - more, if the pie is large.
