Pennsylvania Dutch Chicken And Oyster Pie
Ingredients
- 1 stewing chicken
- 1/4 pound butter
- salt
- pepper
- 1 pint oysters
- a little flour
- pastry, crust
Directions
- Stew chicken until tender, season with 1/4 pound butter, salt and pepper.
- Line deep dish with pastry crust.
- Pour in the stewed chicken and cover loosely with a crust in the center of which a hole the size of a tea cup has been cut.
- Prepare separately 1 pint oysters, heating the liquor with a little flour and when it comes water.
- Season with salt, pepper and 2 tablespoons of butter.
- To a boil, pour over oysters.
- 20 minutes before pie is done, lift the top crust and put the oyster mixture in.
Other Information
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: chicken, butter, salt, pepper, oyster, flour, pastry
Equipment: measuring cups, measuring spoons, pot, stove, knife
See Also
Kidney Stew Or Pie
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: kidney, water, flour, salt, pepper, butter, egg, pastry
Equipment: knife, saucepan, measuring cups, measuring spoons
Chicken Baked In Cream
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: chicken, pepper, flour, butter, salt, cream
Equipment: measuring cups, measuring spoons, pot, stove, knife
Chicken Croquettes II
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: chicken, green pepper, celery, butter, flour, evaporated milk, chicken broth, salt, pepper, bread crumb
Equipment: knife, saucepan, baking dish
Chicken a la King
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: green pepper, mushroom, butter, flour, chicken broth, evaporated milk, chicken, pimiento, salt, pepper
Equipment: measuring cups, measuring spoons, pot
Creamed Oysters
Author: Ellen L Kenney
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Category: Seafood
Ingredients: oyster, cream, milk, butter, salt, pepper, flour, cornstarch
Equipment: pot, measuring spoons, measuring cups
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove