Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Chicken Pie.

1-1/2 pints of cooked chicken.

1 pint of stock.

2 level tablespoonfuls of flour.

2 tablespoonfuls of butter.

1/4 teaspoonful of pepper.

1 teaspoonful of salt.

Half the materials named in the rule for delicate paste.

Have the chicken free from fat, skin, and bones, and cut it in delicate pieces. Season it with half the salt and pepper. Put the butter in a frying-pan and place on the fire. Add the flour to the melted butter, and stir until smooth and frothy. Gradually add the stock, stirring all the time. Season with the remainder of the salt and pepper. Stir the chicken into the sauce, and turn into the dish in which the pie is to be baked. Set away to cool. When it is time to finish the pie, roll the paste into the same shape as the top of the dish, but a little larger. Make a hole in the centre to allow the steam to escape. Cover the meat with this and bake in a moderately hot oven for one hour.