We ate at the Calico Cupboard in LaConner today--it had been completely remodeled inside, and a fresh, clean new look and new menu greeted us. We started out with Tropical Iced Tea and Ginger Peach Tea, and then ordered a scramble and a turkey pot pie. The pot pie had crisp, perfect crust, and a savory filling. Just the type of spices to get me in the mood for Thanksgiving!
The pies have a long history in America. An early recipe by Mrs. E.A. Howland appears in The New England Economical Housekeeper and Family Receipt Book published in 1845:
"Pot Pie or Soup: Scraps and crumbs of meat make a very good dinner, when made into soup. Put all your crumbs of meat into the dinner-pot. Slice in two onions, a carrot; put in a little salt and pepper, and water enough to cover it; then cover it with a crust, made with cream tartar... Stew it one hour and a half, or two hours. A flour thickening should be put in five minutes before you take it up. You may bake your potatoes, or slice them, and cooke them with the meat."
"Pot Pie or Soup: Scraps and crumbs of meat make a very good dinner, when made into soup. Put all your crumbs of meat into the dinner-pot. Slice in two onions, a carrot; put in a little salt and pepper, and water enough to cover it; then cover it with a crust, made with cream tartar... Stew it one hour and a half, or two hours. A flour thickening should be put in five minutes before you take it up. You may bake your potatoes, or slice them, and cooke them with the meat."
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