CHICKEN PIE
A good change from the usual ways of serving chicken may be brought about by means of chicken pie. Such a dish is simple to prepare, and for it may be used young or old chicken.
To prepare chicken pie, dress, clean, and cut up a chicken in the usual manner. Put it into a saucepan, add a small onion and a sprig of parsley, cover with boiling water, and cook slowly until the meat is
tender. When the meat is cooked, add 2 teaspoonfuls of salt and 1/4 teaspoonful of pepper, and when it is perfectly tender remove it from the stock.
Thicken the stock with 1 tablespoonful of flour to each cupful of liquid. Next, arrange the chicken in a baking dish. It may be left on the bones or cut into large pieces and the bones removed. To it add small carrots and onions that have been previously cooked until
tender and pour the thickened stock over all.
Cover this with baking-powder biscuit dough made according to the directions given in Hot Breads and rolled 1/4 inch thick. Make some holes through the dough with the point of a sharp knife to let the steam escape, and bake in a moderate oven until the dough is well risen and a brown crust is formed. Then remove from the oven and serve.
CHICKEN CURRY
Chicken combined with rice is usually an agreeable food combination, but when flavored with curry powder, as in the recipe here given, it is a highly flavored dish that appeals to the taste of many persons.
CHICKEN CURRY
1 3 lb. chicken
2 Tb. butter
2 onions
1 Tb. curry powder
2 tsp. salt
2 c. steamed rice
Clean, dress, and cut up the chicken as for stewing. Put the butter in a hot frying pan, add the onions, sliced thin, then the pieces of chicken, and cook for 10 minutes. Parboil the liver, gizzard, and heart, cut them into pieces and add them to the chicken in the frying pan.
Sprinkle the curry powder and the salt over the whole. Add boiling water or the stock in which the giblets were cooked, and simmer until the chicken is tender. Remove the meat from the frying pan and place it on a deep platter. Surround it with a border of steamed rice. Thicken the stock in the frying pan slightly with flour and pour the gravy over
the chicken. Serve hot.
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