Chicken Casserole

Ingredients

• Brown a roasting chicken whole
• for about one-half hour
• with some butter or hot drippings
• one cup soup stock
• two onions
• a bell pepper
• young carrots
• potatoes

Method

1. 1

   Brown chicken, place in casserole with butter, vegetables, and stock.

2. 2

   Cover and cook for about an hour.

3. 3

   Serve with shaped carrots and steamed potatoes.

As published

This recipe was extracted from Council cook book (1908), page 20. The excerpt below is the record exactly as published.

potatoes and cut in dice shapes and add to it. Half an hour before serving, add the following, after taking off as much fat from the tripe as possible: Three big spoons flour thinned with little water; add Worcestershire sauce, catsup, paprika, ginger, and spoon of salt. It should all be quite thick, like paste, when cooked. Tripe a la Creole. Boil tripe with onion, parsley, celery, and season- ing; cut in small pieces, then boil up in the following sauce: Take one spoon fat, brown it with two table- spoons ' flour ; then add one can boiled and strained tomatoes, one can mushrooms, salt and pepper to taste. Serve in ramekins. L^ ^ T A/I O M ^ <» ^- '^- *^ '^^ ^'^' Binding . O. O 1 IVl \.>^ IN O I Marien's Featherbone 658 Mission Street DeLong's Hooks and Eyes MEATS 67 Tripe a la Caen. Cut up four calf's feet, two pounds tripe. Cut fine one bunch French carrots, six green onions, one leek, some parsley. Add one can tomatoes, salt and pepper to taste, one tumbler sherry or white wine, and water to cover. Put all in a Dutch oven, cover, and put into the range oven and let cook for several hours. Stir occasionally to prevent burning. Dumplings for Stew. Mix two heaping teaspoons of baking powder with one quart flour, one egg, a pint of cold water or milk, and a little salt. Stir all lightly together and drop the batter from the spoon into the stew while the water continues to boil. Cover closely and do not uncover for twenty minutes, boiling constantly, but not too hard. Thicken the gravy with little flour blended with cold water. Vinaigrette Sauce. Mix well one-third cup olive oil, one tablespoon chopped pickles, one tablespoon chopped pepper, one tablespoon parsley, one-half teaspoon paprika, one teaspoon salt, one-fourth cup vinegar, few grains of cayenne pepper. Sauce Piquante. To one pint of drawn butter ad(J one tablespoon each of vinegar and lemon juice and tiVo tablespoons each of chopped capers, pickles, and olives, one-half teaspoon onion juice, a few grains cayenne pepper. SOMMER & KAUfMANN Two Storet--I19-125Grant Ave. ar. Geary, 836-840 Market St., nr. Stockton Good Shoei Only 68 COUNCIL COOK BOOK. Horseradish Sauce. Grate a good-sized stick of horseradish, take some soup stock and a spoon of fat, salt and pepper to taste, a little grated stale bread, a few pounded almonds. Let all boil up and then put in the meat. A very nice way to prepare soup meat. Mignonette Sauce. Half a dozen shallots (onions), -chopped parsley, six white peppers fresh ground, celery salt to taste, one teaspoon Worce'stershire sauce, one-half teaspoon anchovy sauce, four drops of tabasco sauce, two- thirds tarragon vinegar, one-third ordinary vinegar. Keep in a cool place and shake well before using. Tomato Sauce for Cutlets and Croquettes. Cook one-half can tomatoes ten minutes, rub through a sieve, add one-eighth teaspoon soda, then add three tablespoons butter, two and one-half table- spoons flour that have been cooked together. Sea- son with one-fourth teaspoon salt and little pepper and chopped parsley. Bechamel Sauce. Melt two tablespoons butter, then smooth in two tablespoons flour, one-half teaspoon salt, one-half saltspoon pepper. Heat one-half pint of either veal or chicken broth, and one-half pint of milk. Add it, one-third at a time, to the smoothed butter, stirring all the time, till thick enough. LOUIS MOTRONI fTTMow All Orders promptly Ezeoited OQCQ 17i11<mA«*A Qf Original and artittic desigos Phone WEST 1284 ^OOO rililHOre Ol. Cnt Flowers FreihDaUy CHICKEN AND GAME Chicken Fricassee. Cut the chicken in pieces. Cover with water and season with salt, pepper, onion, and a little garlic. Let boil until tender. Remove the chicken to a plat- ter and take oflf fat from gravy. Take a large spoon of soup fat and when hot stir in a spoon of flour. Then stir in the chicken gravy, also a handful of parsley chopped very fine. Put chicken back into pot and let it stand till needed. Duck is nice prepared this way. Steamed Spring Chicken. Put a large slice of butter in pan, arrange chicken in halves, place at back of range to brown slowly. Cut in a little garlic, onion, celery, parsley, then sprinkle with flour and cover closely. Into the gravy stir a little beef extract. Baltimore Chicken. Cut chicken in pieces for serving, sprinkle with salt and pepper, dip in egg and cracker crumbs. Ar- range in baking pan and cook in hot oven from twenty to thirty minutes, basting with melted butter. Arrange on hot platter and pour sauce over all. The sauce may be made by pouring hot water into the baking pan after removing chicken, stirring well and then straining. '^^mSM: Gloves Cleaned, all len^hs, 5c a Pair Monthly contracts for the care of gentlemen's clothing. We have just installed the most modern plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. ^ Phone West 926. Our wagons will call. 1955 Cbeslnul St. 70 COUNCIL COOK BOOK. Chicken Casserole. Brown a roasting chicken whole in the oven for about one-half hour. Then put it into a casserole, with some butter or hot drippings, celery, young carrots, two onions, a bell pepper, and one cup soup stock

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