| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penndutch, Chicken |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken (large) |
| 4 |
|
Potato (large) |
| 3 |
|
Onion (large) |
|
|
Salt & pepper |
|
|
*pastry |
INSTRUCTIONS
Wash, clean and cut chicken into individual portions. Place a layer of
chicken in the bottom of a large iron kettle and cover with thick slices of
raw potato, then with slices of onion and salt & pepper. Roll dough out
rather thick and cut in 2 inch squares and place on top of onion. Continue
until kettle is filled having the top layer of pie dough. Add water to
cover contents halfway. Cover kettle tightly and cook over a low flame
until chicken is tender. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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