A Pot Pie
Ingredients
Directions
Prepare
Cut the fowls into pieces, wash them, and season them with pepper only.
Make a good paste with a pound and a half of minced suet to three pounds of flour.
Roll out the paste not very thin, and cut most of it into long squares.
Assemble the pot
Butter the sides of a pot and line them with paste nearly to the top.
Lay slices of cold ham at the bottom of the pot.
Add the pieces of fowl, interspersed all through with squares of paste and potatoes pared and quartered.
Pour in a quart of water.
Cover the whole with a lid of paste with a slit in the centre.
Cook and serve
Boil steadily for two hours.
Half an hour before taking it up, put bits of butter rolled in flour through the hole in the crust to thicken the gravy.
When done, put the pie on a large dish and pour the gravy over it.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Forms the paste that lines the pot and covers the pie, giving structure.
- Suet (in the method)
- Adds richness and tenderness to the paste.
- Butter (in the method)
- Adds richness and, rolled in flour, helps thicken the gravy.
- Potatoes (in the method)
- Add starch and body to the filling as they cook.
The step that matters
Adding butter rolled in flour through the crust. Flour mixed with butter thickens the liquid only if it is stirred in or allowed to melt into the hot gravy; added too late or too early, the gravy can stay thin or turn lumpy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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