Chicken a la Casserole

Ingredients

• Take 2 broilers
• 3 good tablespoons of butter
• a ^ of a lb. of pork
• a dozen or more small, white onions
• 3 or 4 tablespoons of boiling water

Method

1. 1

   Brown butter in a saucepan, add chickens and onions, cover, and cook for 20-30 minutes.

2. 2

   Remove chickens, add boiling water to gravy, scrape bottom, and serve with gravy over chicken.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 181. The excerpt below is the record exactly as published.

CHICKEN A LA CASSEROLE.— Take 2 broilers and pre- pare them as for roasting. Put the saucepan on a bright fire with 3 good tablespoons of butter and a ^ of a lb. of pork, cut like dice. Wthen the butter begins to brown, put in the chickens, with a dozen or more small, white onions — no salt, the pork being salted — and pepper. Cover and cook for 20 minutes or y^ an hr., according to the size of the chickens. Turn them several times while cooking, and if the fire is too hot and they brown too quickly remove the saucepan a little distance from the hot part of the fire. When done, take the chicken out and remove the string. Before return- ing them to the saucepan, if they are to 'be served in it, add to the gravy 3 or 4 tablespoons of boiling water

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