Recipe - Grated Pie

1 Chicken 56 pound boiling
5 pound Potatoes
2 Onions; medium chopped
1 Celery stalk minced
1 Carrot; grated
One fourth teaspoon Thyme or
1 bay leaf
Salt & pepper

Cut chicken into individual pieces. Place in suacepan.
Cover with cold water, bring to a boil. Add onions,
celery, carrot, thyme or bay leaf, salt and pepper to
taste. Cover and simmer 1 One half to 2 hours or till
chicken is tender. Peel and grate potatoes over a bowl
of cold water. When chicken is cooked squeeze 1 or 2
cups potatowa at a time in a piece of cotton till
quite dry. Place in a saucepan. When potatoes are all
squeezed dry add as much boiling broth from the
chicken as needed to almost cover ptoatoes. Stir till
thoroughly mixed. Salt lightly. Simmer over low heat
asbout 10 minutes. Grease generously a 8" square
baking dish. Spread half potatoes in the bottom of the
pan. Bone the hot chicken and spread over the
potatoes, cover with the half of the potatoes. Mince
one small onion very finely, add One fourth tsp pepper and 2
slices fat salt pork cut in very small dice. Bake 1/2
hour in 350F oven or till top is golden brown and
crisp. Serve hot.

from the Acadian section of _The Canadiana Cookbook_
by Mme. Jehane Benoit. To quote the author, "R^ape in
French means grated, so in either case, r^apure or
rappie" indicated that fact. A great deal of French
and English is mixed together in the Acadian
language") (I had to leave out the French accents.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini