Casserole Chicken
From The Common sense recipe book, 1898
If using a tough fowl, cook for two hours.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 34. The excerpt below is the record exactly as published.
Procure a French casserole of brown earthenware, with a close-fitting cover. Prepare chicken by singeing and drawing, but without stuffing. Put it in the casserole, cover breast and legs with slices of bacon, put one pint of hot brown stock in the pot, with four small potatoes cut in balls, and six: very small onions; put in oven, cook 40 minutes or more without removing cover; when done season to taste
Cook this with the app: pantry check, scaling, and the assistant.