May Irwin's home cooking; by Irwin May 1862-1938 & Herndon James B. Jr. fmo & Herndon/ Vehling Collection

Author:Irwin, May, 1862-1938 & Herndon, James B., Jr. fmo & Herndon/ Vehling Collection
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: New York, F.A. Stokes Company
Published: 1904-03-25T05:00:00+00:00

-r^^TT'i'r.

DE 'POSSUM CHASE.

II.

Turnip green all biled wid bacon, An' yer corn pone smokin' hot, I will never scratch dat ticket 'Cause it reach a tender spot. An' soft biscuits with hot coffee Make a mighty handsome pair; While ole hen all biled with dumplin's, Oh, yes, dat is passin' fair.

SOUTHERN CHICKEN PIE.

This looks like a lot of bother, but it's worth it. Select a yellow Philadelphia fowl weighing four or five pounds; clean carefully, singe, and put it on in boiling water enough to cover it, and let it simmer gently until it begins to grow tender. Save this broth with the giblets. Now cut the chicken in small pieces; slice a quarter of a pound of fat pork very thin, and fry it with the chicken until it is brown. After the chicken and pork are fried, take them up, and stir into the pan in which they were cooked a tablespoon of flour. Stir it over the fire until brown ; then add a pint of the chicken broth, a teaspoon of salt, quarter of a saltspoon of pepper. Stir this gravy until it has boiled two minutes, and use it for the pie.

To make the crust:

Mix together in a bowl with a knife one pound of flour, one teaspoon of salt, two tablespoons of butter, and just enough cold water to hold it together. Roll it out about an inch thick; cut a quarter of a pound of butter in large slices, and lay it all over the paste ; fold it and wrap in a floured towel, and put in the ice box for half an hour. Roll it out, repeating same with another quarter of a pound of butter; roll it to a thickness of half an inch, fold it in three thicknesses, and roll it out again. If the butter breaks through, fold it again in a towel, and cool for half an hour before using. Line a deep dish ; then put in alternate layers of chicken, pork, and sliced raw potatoes ; pour in as much gravy as the dish will hold. Sprinkle with a little chopped parsley, a dash more salt and pepper, and cover with a top crust, wetting the edges to make them adhere. Cut a hole in the top to allow the steam to escape.

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