Name: Chicken Pot-Pie. No. 1
Cuisine: American
Ingredients: 1 large chicken; 2 tablespoonfuls of flour; 1 piece of butter the size of an egg; 1 half an inch thick; 1 cloth around it

Original Recipe

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 wine-glass 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.

1 large chicken
2 tablespoonfuls of flour
1 piece of butter the size of an egg
1 half an inch thick
1 cloth around it

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1

Cut and joint a large chicken, cover with cold water, and let it boil gently until tender.
2

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.
3

Have ready nice light bread-dough, cut with the top of a wine-glass about a half an inch thick; let them stand half an hour and rise, then drop these into the boiling gravy.
4

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.
5

Boil three-quarters of an hour.

Original Recipe

Ingredients

Instructions