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Classic
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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 wineglass about 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.
CHICKEN POT-PIE No.2.
This style of pot-pie was made more in our grandmother's day than now, as most
cooks consider that cooking crust so long destroys its spongey lightness, and
renders it too hard and dry.
Take a pair of fine fowls; cut them up, wash the pieces, and season with pepper
only. Make a light biscuit dough, and plenty of it, as it is always much liked
by the eaters of pot-pie. Roll out the dough not very thin, and cut most of it
into long squares. Butter the sides of a pot, and line them with dough nearly to
the top. Lay slices of cold ham at the bottom of the pot, and then the pieces of
fowl, interspersed all through with squares of dough and potatoes, pared and
quartered. Pour in a quart of water. Cover the whole with a lid of dough, having
a slit in the centre, through which the gravy will bubble up. Boil it steadily
for two hours. Half an hour before you take it up, put in through the hole in
the centre of the crust some bits of butter rolled in flour, to thicken the
gravy, When done, put the pie on a large dish, and pour the gravy over it.
You may intersperse it all through with cold ham.
A pot-pie may be made of ducks, rabbits, squirrels, or vension. Also of
beef-steak. A beef-steak, or some pork-steaks (the lean only), greatly improve a
chicken pot-pie. If you use no ham, season with salt.
CHICKEN STEWED, WITH BISCUIT.
Take chickens, and make a fricassee; just before you are ready to dish it up,
have ready two baking-tins of rich soda or baking-powder biscuits; take them
from the oven hot, split them apart by breaking them with your hands, lay them
on a large meat platter, covering it, then pour the hot chicken stew over all.
Send to the table hot. This is a much better way than boiling this kind of
biscuit in the stew, as you are more sure of its being always light.
CHICKEN DRESSED AS TERRAPIN.
Select young chickens, clean and cut them into pieces; put them into a stew-pan
with just enough water to cook them. When tender stir into it half of a
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