For the main course — Cultist’s Corn and Chicken Pie (serves 8)
This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.
- 12 ears of corn (or equivalent kernels)
- 2 spring chickens
- pepper, salt
- butter
Method: Cut the corn from the cob, cutting close to get all the sweet part next to the cob; season with pepper and salt. Cut the chicken into quarters and parboil with their cleaned gizzards and livers. Cover bottom of buttered baking dish with corn, then put in the chicken, dotted all over with pieces of butter; pour over the water in which the chicken was parboiled, sprinkle with pepper and salt and then add the rest of the corn. Bake for about one hour in a moderate oven (350°F or 180°C), or until set and brown.
This recipe is in the public domain and may be used freely.
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