Chicken Pot-pie
A classic chicken pot pie recipe from 1888, modernized for the contemporary kitchen.
Ingredients
- 2 large Chicken
- 2 quarts Water
- a few slices Salt pork
- as needed Salt
- 1 quart Flour
- 4 teaspoonfuls Baking powder
- 1 saltspoonful Salt
- as needed Water
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Instructions
- 1Joint and boil the chickens in 2 quarts of water. Add a few slices of salt pork and season with salt. Cook until the chicken is nearly cooked.
- 2In a separate bowl, combine 1 quart of flour, 4 teaspoonfuls of baking powder, and 1 saltspoonful of salt. Stir in water to make a stiff batter.
- 3Drop the batter into the boiling kettle with the chicken. Cover closely and cook for 25 minutes.
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