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Chicken Pie

  • 2 chickens
  • salt and pepper to taste
  • 2 tablespoonfuls of flour
  • 1/2 a cup of butter
Cut up two chickens and boil, putting on just enough water to cover them, and season with pepper and salt, skim carefully; when tender, rub two tablespoonfuls of flour in a half a cup of butter and add this to the stew. Line an earthen (made of clay) pan with a rich crust, applying a pinch down the sides, cut an opening in the center for the steam to escape, and bake one hour.
Submitted by Cassyjean - Torrington, CT Sep 25, 2009 8 min 60 min 68 min


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