I decided I would write a cookbook post by post. However, I don't cook so my recipes will be plagiarized. Much better for me.I am starting easy: Chicken Pot Pie
Pick and clean fix chickens, take out their innards and wash the birds while whole, then joint the birds, salt and pepper the pieces and innards. Roll one inch thick pastry and cover a deep dish, and double at the rim or edge of the dish, put a layer of chickens and a layer of thin slices of butter, till the chickens and one and a half pound of butter are expended (what is that, 6 sticks?), cover with a thick pastry dough. Bake one and a half hours. Or if your oven be poor, parboil the chickens with half a pound of butter, and put the pieces with the remaining one pound of butter, and half the gravy into the pastry, and while boiling, thicken the refidue cruft, and add the gravy. What???
Hmmm. I wanted a cookbook I could copy without getting hit with a lawsuit, but maybe Amelia Simmons', American Cookery is a little out-dated - 1796. It is also a bit heavy on the butter. Don't worry though, there are other recipes from this 200+ year old cookbook, like how to drefs a calve's head.
9 comments:
Any apple pie recipes to come in your cookbook? Maybe you can call it the sure-fire, artery-block cookbook.
Where can your gentle readers purchase pie tins for single serving pot pies?
Finally a way I can make some money...will call China and get back to you. Do you like the recipe? I had to change all the f's to double SS. The old English is confusing me.
I have a very good cookbook called
"White Trah Cookbook"
...recipes very much like yours ;)
It's French's fried onions on the green bean casserole and Lay's potato chips on the tuna. Do yourse'f proud!
When I was a kid I once made a hard boiled egg casserole with vegetables in a white cream sauce. (eggs were the only ingredient in the frig).
My brothers and sisters almost murdered me. I thought it was quite tasty.
I am impressed with the white cream sauce part. Of course, they made us learn to make those sauces in home ec from scratch.
I bet the kids now learn how to nuke the ready-made ones without burning them.
There is no need to buy tins for single serving pies. Just use something like a French Onion Soup bowl I like the ones with handles. You can put crust on the bottom, but I don't bother - I just put it on top. If you don't like to make the crust, just buy some Pepperidge Farm puff pastry for the top. Brush it with some beaten egg yolk for a glossy brown top. Add cut out leaves or make fancy slots in the top if you want to feel like Martha.
I can't believe we are talking recipes on this blog. How great.
Yes but what about the butter...you need lots of butter.
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