Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two teaspoonfuls of salt
- three stalks of celery
- one-fourth cup of butter
- one tablespoonful of flour
- two cups of liquor
- one-half cup of thick cream
- one cup of cream
- a cup of water
- one good-sized
- six peppercorns
- one onion
- one car- rot
- two cups
- one tablespoon- ful of flour
- salt
- pepper
Directions
One good-sized, old chicken. Put it in the pot and cover with warm water (use warm water so that part of the nourishment may be in the gravy), add to it two teaspoonfuls of salt, six peppercorns, one onion, sliced, three stalks of celery or the celery root, one car- rot and one turnip, sliced. Cook slowly for two hours, or until the meat will leave the bones. Boil the liquor down to two cups. Melt in a sauce pan one-fourth cup of butter, stir into it one tablespoonful of flour, and gradually the two cups of liquor. When that is smooth, stir in one-half cup of thick cream, season with salt and pepper. Pick the chicken mostly from
POULTRY. 105
the bones, leaving a few of the small bones to hold up the pie. Put a layer of the chicken in the bottom of the baking dish, then cover with a layer of the gravy. In the center of the dish place the breast bone to hold up the crust, fill up with the layers, and put a crust on top three-fourths of an inch thick, cutting a slit in the center to let out the steam. Layers of thin-sliced potatoes may be added to the pie, a few truffles or mushrooms, or alternate layers of chicken, oysters and the gravy. The baking dish is often lined with a thin layer of pastry, but it is very apt to be soggy. Bake three-quarters of an hour. To cover the pie use plain pastry, chopped puff pastry, or a rich baking powder biscuit dough.
Veal Pie can be made in the same way. CHICKEN SMOTHERED IN OYSTERS.
Cut a roasting chicken in serving pieces. Wash and wipe dry. Brown, in a little bacon or salt pork fat. Then place in a casserole. Season with salt and pepper. Add a cup of water. Let cook one hour or until tender. Then add with cup of oysters one cup of cream. Cover and cook for twenty minutes. Reserve a little of the cream to soften one tablespoon- ful of flour. Stir that into the sauce. Cook for ten minutes and serve.