|Vermont chicken pie (1893)||
Recipe Type: Main course
A real Vermont chicken pie can be made ready to bake and finished on Christmas morning.
- 2 chickens (3 to 3-1/2 pounds each)
- Veal giblets
- 1/4 pound salt pork
- Bread crumbs
- Sausage meat
- To make a large Vermont chicken pie in a three-quart pudding-dish, you will need two tender chickens weighing from three to three and a half pounds each. Kill these three or four days before you wish to use them, cleaning them before hanging. Joint them as for fricassee, using the necks, feet, giblets and the bones from one pound of veal to make a strong stock. When the livers are tender, they must be laid aside.
- In another vessel, cook the jointed fowls and the veal, cut in strips, with a quarter of a pound of salt pork also cut in thin slices; nearly cover with boiling water and simmer until tender, seasoning when half done.
- Butter the dish, line the sides with good paste, lay in the chicken, veal, pork and giblets, and pour over the gravy in which they were cooked.
- Intersperse the layers of chicken with little force meat balls made from half a cupful each of bread crumbs and sausage meat seasoned with salt, pepper, thyme, sage and parsley; add a tablespoonful of melted butter and a beaten egg; form into small balls with floured hands; cover the top with a good paste and cut a hole in the center. When half done, pour through this the pint of stock made from the bones and trimmings. Do not fill the pie or make the crust until Christmas morning unless you entirely finish the baking also and merely heat it just before dinner.
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