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Chicken a la Casserole
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Seasoning is crucial for flavor.
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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 182. The excerpt below is the record exactly as published.
Chicken a la Casserole. — Truss the chicken for roasting, and season it well, rubbing the seasoning well in. Wyvern says the best seasoning he ever tasted was composed by bruising a piece of garlic the size of a hazel nut, and adding to it a teaspoonful of finely-powdered dry rosemary, besides salt and pepper. An alternative suggestion is to use a small shallot instead of the garlic, and mince fresh rosemary. In this dish everything depends on the seasoning. When the chicken is seasoned lay it in the casserole with an ounce of fresh butte
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