Chicken Pie
Dress,
clean, and cut up two fowls or chickens.
Put in a stewpan with one-half onion,
sprig of parsley, and bit of bay leaf;
cover with boiling water, and cook
slowly until tender.
When
chicken is half cooked, add one-half
tablespoon salt and one-eighth teaspoon
pepper. Remove chicken, strain stock,
skim off fat,
 and then cook until
reduced to four cups. Thicken stock with
one-third cup flour diluted with enough
cold water to pour easily. Place a small
cup in centre of baking-dish, arrange
around it pieces of chicken, removing
some of the larger bones; pour over
gravy, and cool.
Cover
with
 pie-crust in which several
incisions have been made that there may
be an outlet for escape of steam and
gases. Wet edge of crust and put around
a rim, having rim come close to edge.
Bake in
a moderate oven until crust is well
risen and browned. Roll remnants of
pastry and cut in diamond-shaped pieces,
bake, and serve with pie when reheated.
If puff paste is used, it is best to
bake top separately.
Chicken Curry
|
3
lb. chicken |
1
tablespoon curry powder |
|
1/3
cup butter |
2
teaspoons salt |
|
2
onions |
1
teaspoon vinegar |
Clean,
dress, and cut chicken in pieces for
serving. Put butter in a hot frying-pan,
add chicken, and cook ten minutes; then
add liver and gizzard and cook ten
minutes longer. Cut onions in thin
slices, and add to chicken with curry
powder and salt. Add enough boiling
water to cover, and simmer until chicken
is tender. Remove chicken; strain, and
thicken liquor with flour diluted with
enough cold water to pour easily. Pour
gravy over chicken, and serve with a
border of rice or Turkish Pilaf.
|