Logo   (Since 1999)
RECIPE SECTION (over 10,000 recipes)


  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKPOTPIES & DUMPLINGS >  Rouzer Potpie >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



Dress a nice fat chicken and cook till nearly done in plenty of water to which has been added a quart of sliced potatoes. They will cook enough in 20 minutes. Have ready a nice short paste, like good pie crust, about as much as would make 5 pies. Lift the chicken and potatoes out in a dish. Line a pan or skillet with the dough, or part of it. Lay in a few pieces of chicken and some of the potatoes, then some strips of dough, and so on, alternately, until full, sprinkling in a little salt and pepper, and butter 1/2 as large as an egg. Pour in some of the broth and cover with top crust, cutting a few places to let out steam. Put in the heated baker to cook, still filling in more broth to keep it juicy. Bake 1/2 hour.

Sister Susan Rouzer, New Paris, Pa.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Art & Posters