Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Pot-Pie.

The following I have found the best manner of making any kind of pot-pie. White meat, such as chicken, quail or nice veal, is decidedly the best for the purpose. Stew the meat until tender, in considerable liquid as when you put into the paste much of that will be absorbed. In making the paste take 1 quart of flour and 2 tablespoonfuls of baking powder, rubbed well into the flour, ¹⁄₄ pound butter or sweet lard, and a little salt; mix with milk or water into a soft dough; roll ¹⁄₂ an inch thick; cut to size, and lay in a steamer for 15 minutes to make light, then put in and around the stew; cooking slowly for ten minutes.