After we completed the construction of the Baked Spinach and had it cooking away on the hearth, we turned the attention to our next 18th-century receipt: Ragout Pie With Chicken and also a double pie crust times two. Once again we all pitched in to take care of the variety of steps in the preparation of our chicken pies.
40 minutes later, both Ragout Pies With Chicken came out of the Dutch ovens. Joanne sliced them into serving sizes as we neared time for lunch.
Thanks for dropping by for another special edition Hearth Cooking Postcard. Come back by tomorrow if you have a minute or two and I'll tell you about our salad and trip outside to the Moravian garden.
~ always dreaming