Aunt Virginia's Casserole Chicken or Birds

Ingredients

• too much water on them
• a little butter
• seasoning
• a little celery
• a bit of onion
• a bunch of sweet herbs
• a piece of pork

Method

1. 1

   When the fowl or birds go into the dish, be careful not to have too much water on them.

2. 2

   Sufficient to keep them from sticking or burning the dish.

3. 3

   Do not cook too rapidly, as you must not boil them.

4. 4

   Cook gently, putting seasoning on them before putting in the pot — also a little butter.

5. 5

   If you desire, a little celery; a bit of onion, a bunch of sweet herbs (not too much of the latter), a piece of pork.

6. 6

   Watch them, add a little water to make the gravy.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 12. The excerpt below is the record exactly as published.

Aunt Virginia's Casserole Chicken or Birds When the fowl or birds go into the dish, be careful not to have too much water on them. Sufiicient to keep them from sticking or burning the dish. Do not cook too rapidly, as you must not boil them. Cook gently, putting seasoning on Miscellaneous Meats 37 them before putting in the pot — also a little butter. If you desire, a little celery; a bit of onion, a bunch of sweet herbs (not too much of the latter,) a piece of pork

Cook this with the app: pantry check, scaling, and the assistant.