Chicken en Casserole

Ingredients

• a young chicken
• a sliced carrot
• an onion
• a sprig of thyme
• a stalk of celery
• two table-spoonfuls of butter
• a pint of brown stock
• two table-spoonfuls of sherry
• a table-spoonful of mushroom catsup
• a couple of dozen Parisian potato balls
• as many French mushrooms

Method

1. 1

   Truss the chicken and brown vegetables in butter.

2. 2

   Add brown stock, lay in chicken, cover, and cook for 45 minutes.

3. 3

   Add sherry, mushroom catsup, and potato balls halfway through cooking.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 309. The excerpt below is the record exactly as published.

Chicken en Casserole. — Clean and truss a young chicken as for roast- ing. In a broad casserole with a top put a sliced carrot and an onion, a sprig of thyme, a stalk of celery, and two table - spoonfuls of butter. Set the casserole on top of the stove, and let the vegetables brown in the butter for about ten minutes. Add to them a pint of brown stock, very well seasoned with salt, white pepper, and paprika; lay in the chicken, cover the casserole, put it in the oven, and keep at a steady heat for three-quar- ters of an hour. When the chicken has been cooking half an hour, add to the gravy two table-spoonfuls of sherry, a table-spoonful of mushroom catsup, and cover again. Fifteen min- utes later drop into the gravy a couple of dozen Parisian potato balls that have been sauted in butter, and as many French mushrooms

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