Saturday, October 1, 2011

Chicken Pie

Taken from the New England Cookbook, 1836

Joint the chickens, and boil them, till nearly tender in water just
sufficient to cover them. Take them up and lay them in a dish, lined
with pie crust, on each layer of the chickens, sprinkle pepper and salt,
put in a little of the liquor that they were boiled in, three or four
slices of pork and a small piece of butter, sprinkle flour over the
whole. Cover it with a nice pie crust, ornament it with pastry cut in
narrow strips. Bake it an hour and a quarter.

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