4 cup cooked chicken
2 tsp salt
1 cup celery, finely chopped
4 eggs, slightly beaten
1 cup soft bread crumbs
2 cup chicken broth
2 tbsp parsley, minced
Directions
Cut chicken into rather large pieces. Alternate layers of chicken,
celery, crumbs, and parsley in a greased casserole. Add salt and eggs
to the chicken broth, mix thoroughly, and pour over the chicken
mixture. Bake in pan of hot water in moderate oven, about 350
degrees, for 1 hour or until mixture does not adhere to knife blade.
Cover with Drop Biscuits
Servings: 6 servings
Chicken Pie Recipe brought to you by Recipe Ideas
Categories: Chicken; Dessert; Pie; Poultry
The History of Recipes
We can read the history of `recipes` far back into the far past, certainly as far back as the Egyptians, and maybe even further. However, mostly, these old cookbooks were just very basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered, according to food historians is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius created a number of documents describing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of his times made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like bay, fennel and parsley. Later on, we find a couple of interesting recipe books from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian curry that is served today, but instead accounts of the types of food prepared for the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices such as basil and rosemary. These new herbs and spices was responsible for an outbreak in books on cookery, some of which are kept safe in private cookery archives. For the next few years, the families of Europe competed with each other to serve the best banquets, and consequentially chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking books are in high demand, mostly due to better eduction, increased leisure time and being a little richer. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chicken Pie recipe.
