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To Cook Chickens
To Cook Chickens By L. M. ANNABLE
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n40 · View context source ↗
Source evidence: To Cook Chickens By L. M. ANNABLE
Editorial context
This nineteenth-century chicken pot pie recipe represents the stovetop, cobbler style rather than an oven-baked casserole. Jointed chickens simmer with salt pork and pepper to create a rich broth, over which a leavened dumpling-like batter crust is dropped and steamed under a tightly fitting lid.
Original
Chicken Pot Pie
Two large chickens jointed and boiled in two quarts of water, add a few slices of salt pork and season with pepper. When nearly tender make a crust of one quart flour, four teaspoonfuls baking powder, saltspoonful salt, stirred into a stiff batter. Drop into kettle, cover close and cook twenty minutes.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n40
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n40, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 2 chicken, jointed
- 2 quart water
- slice salt pork, sliced
- pepper
Directions
Joint the chickens and place them in a kettle with two quarts of water. Add the salt pork and season with pepper. Boil until nearly tender. Prepare the crust batter and drop it by spoonfuls into the boiling kettle. Cover tightly and cook for twenty minutes.
crust
Ingredients
- 1 quart flour
- 4 teaspoon baking powder
- 1 saltspoonful salt
Directions
Stir the flour, baking powder, and salt into a stiff batter.
- Item type
- recipe
- Yield
- Not stated
- Timing
- twenty minutes
- Temperature
- Not stated
- Equipment
- kettle
Names & connections
Source context
menu guidance
Selecting Fresh Chickens
CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n40 · View context source ↗
Source evidence: CHICKENS when fresh are known by full, bright eyes, pliable feet, and soft, moist skin. Old fowls have long thin necks and feet and the flesh on back has a purplish shade. The best fowls are plump, with skin nearly white and the grain of the flesh fine.
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