New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-10-19
CHICKEN PIE

II would - q good thing II American housewives
would follow The advice Of Couffe in regard 10 the
use OF Ole poultry There seems 20 be idea in
rhis country that a. old fowl can be boiled into
tenderness but nothing could be further from the
truth With Ole. tough birds" SAYS Goun4
nothing. absolutely nothing. can be done. What
ever way you NAV cook old fowl r. will never
be good. 7 is great mistake 20 put an old hen
into the stock not. z can CO nothing but i7l7a-t
-he unpleasant favor OF the henhouse 70 It. Il Is
vel. however. 20 distinguish between hard bur
young poultry and the touEh-ess Of an old >o-vl
4 bird vea- even Two years old NAV ma ke q
good potpie. but one older than this is posi-
lively good for nothing Yet f. is a common thing
find IL market birds which have seen years Of
usefulness layers of eggs.
Chickens and poultry - al kinds are IN prime
condition fl the fall. when they are both fully
grown and tender. To test the aga % 2 chicken
trv the b-eas-hone and The flesh n the wing T
the skin is tender n both these places the fowl
will make an excellent PIE. roast or fricaesee
Fo- a chicken pie select two plump chickens AT
least q year. and not over two years. Old and
weighing together at least seven or eight pounds
Place them on their breasts IN enough h7f-frg
water 70 cover them and simmer them until they
are perfectly tender This is better rule than
any given time ard - they allowed TO stand
overnight II the water in which they were boiled
they viii have q better flavor than II taken OUT
i-nr7eCfa-ely after they are cooked. In the morn
f-- after cutting them into pieces for the pie,
add three tabIespoonfuls OF butter. a heapng
tablespoonful n -four and cupfgI ~ cream and
simmer all together fo- few minutes.
line 2 deen pudding dish with pastry. and place
very small CUP n the centre 10 held Up the top
crust Turn in the chicken and cream, adding more
cream II II seems necessary and seasoning with
sa1- and rerrer. Cover with pastry and bake in
very hot oven
Another excellent rule for chicken pie is as fol-
lows. Boil a fowl until tender; then skin and bone
r. cut II IN pieces and set aside while the gravy is
hr-+-a IN Gar1crD2n
with two slices OF carrot cut in dices one slice OF
onion also cut in dice. very small sprig OF
THYME half bay leaf. six whole peppers thIee
cloves one spray Of celery and three sprays OF
na-slev minced fine. Fry this mixture for a fe"
minutes and then add a heaping teaspoonful OF
e. ~ f. well and stir in one cup Of the water
=, vrhtcb the chicken was cooked Cook two min
u-es season with salt and pepper. ana aoo one egg
= desired line a baking dish with pastry Pun d
small cup in the centre and turn IN the cnicAen-
Pour the gravy over IT, cover win pas an -
in a very hot oven. The hottest kind OF an oven y
= vel = remember is the only proper one ID
chicken pie anc II Is Is s sav kiu9-
the following rule for pastry Is eA , ~ -
Of Sired oar one cup Of butter and add
pinch Of salt Wnen me pas tbsi- cp n ice
gafer chop il again until i IS smooth ana Eo y
out on 6T "a, ~ baking powder may be added 70
IN kept in the ice box until it is needed aS II
srol,l6 be as cold as possible
REEF AND OTHER MEAT PIES
-..-,- rule given for a chicken pie is excellent
g. . Sees pje. cut the remnants OF cold roast OF
lef into small pieces. season II wei WIN san anu
- cover II with abundance Of stock or
-. a,s le- II simmer very gently over the hFe-
90 4, with a large teaspoonful OF Worcester sauce
- = 5oz., mushrooms II convenient Al tllis
-, - rbe year the latter ought 10 be picked Up
,-,s-e IN nearby meadows or adjacent co"
-+.,-es There IS nothing that aces 50 i Few
=. --,eaf ne or q stew OF any KIN . :.
,t~.ovTs or a tablespoonful % 90 =, ne
.----IIr vet mushrooms orol.sll-s ,- be gathered
ast1Ie = 49, Deorl I. add q tablespOolIt % 49,
.,,ice mace by rubbing me Ia Agtsr stirring the
80 crater their HleAt P..- a. into a pudding
meat " els nastrv and having a SINAI ~ -
dlsh llls- ro,er wit. thin ayer .. rs besn
v hich a teasPoonfe4 81 rot oven.
added ana - 80 MAKE a great many meat pres
NJ .--eTa-e them 70 be seIVe1 so--fa- 10 every
The IaIllo ,Ssfed Yorkshire, t-Isl@l--is 9-rsetne
- grF not greasy a. - rounds Of -four a
r. make the paste EuS ~ lard Melt IN half
liberal nan 80 nor boiling, mix - 49,
p,,5 ~ ard and kneaa lH =, ITO shape with the
inro fne paste. Hlou4e-4s 5s that come for this
hands. AAe5S saves trouble 20 Use oLeas -, -
- P,,,s. - taken OUT -, on the oven bot
baked ana pa3Ss - not 10 be used FORM 'le a-4
tom u a ~ -,-,e and then iiltc 81 -, -vf+b Sides
S-~rfi-f,e shaping II unLl been formed. FIJI this
about two meme Ian together We, pepPst1 80
&c rFreII Form a cover a. 80 an niace and bake
bottom as possiolS, not oven until II Is paIe
the pie ~ tA4.g ,,,ires q slow but steaay oven.
oIoHs.. -ba nork must be tr.Tv A. a suitable
oven that will oake "a about two hourr should
one for such q pie. Of pork
ID for