| 1 | Cut chicken into individual pieces. |
| 2 | Place in suacepan. |
| 3 | Cover with cold water, bring to a boil. |
| 4 | Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. |
| 5 | Cover and simmer 1 ?to 2 hours or till chicken is tender. |
| 6 | Peel and grate potatoes over a bowl of cold water. |
| 7 | When chicken is cooked squeeze 1 or 2 cups potatowa at a time in a piece of cotton till quite dry. |
| 8 | Place in a saucepan. |
| 9 | When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover ptoatoes. |
| 10 | Stir till thoroughly mixed. |
| 11 | Salt lightly. |
| 12 | Simmer over low heat asbout 10 minutes. |
| 13 | Grease generously a 8" square baking dish. |
| 14 | Spread half potatoes in the bottom of the pan. |
| 15 | Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes. |
| 16 | Mince one small onion very finely, add ?tsp pepper and 2 slices fat salt pork cut in very small dice. |
| 17 | Bake ?hour in 350f oven or till top is golden brown and crisp. |
| 18 | Serve hot. |
| 19 | from the acadian section of _the canadiana cookbook_ by mme. |
| 20 | Jehane benoit. |
| 21 | To quote the author, "r^ape in french means grated, so in either case, r^apure or rappie" indicated that fact. |
| 22 | A great deal of french and english is mixed together in the acadian language") (i had to leave out the french accents). |
