Casserole of Chicken, No. 1
From Luncheons, 1902
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 38. The excerpt below is the record exactly as published.
sauted slices of one onion and a bouquet of herbs consisting of a small bunch of parsley, a bay-leaf, and a little thyme, wrap the parsley around the others and tie them together. Add also a few raw potato balls and, if convenient, a few fresh mushrooms. Sprinkle with salt. Lay two or three very thin slices of salt pork over the top. Cover the casserole and put it in the oven. At the end of half an hour turn the chicken carefully and return it to the oven to finish the cooking. CASSEROLE OF CHICKEN, No. 2 Cut a chicken into joints, remove the skin, sprinkle the pieces with pepper and salt, and roll them in flour. Saute the slices of one onion and a tablespoonful of butter; when they are tender remove and put them in the casserole, then put in the saute-pan the pieces of chicken with a little more butter and saute them to a golden brown on all sides. Place the chicken in the casserole. Add half a tablespoonful of flour to the saute-pan ; after it has cooked a minute stir in slowly one and a half cupfuls of water, or, preferably, stock, and stir until it is slightly thickened. Season with a salt- spoonful of pepper and a half teaspoonful of salt. Turn the sauce over the chicken, add a bay-leaf
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