Chicken en Casserole

Ingredients

• young chicken
• three tablespoons of butter or fat from salt pork
• one slice onion
• one slice carrot
• half stalk celery
• half bay leaf
• one and three-fourths cups hot water
• one-fourth cup sherry wine
• one cup cut, canned mushrooms
• one level tablespoon flour
• one of butter

Method

1. 1

   Disjoint chicken and dust with flour, salt, and pepper.

2. 2

   Sauté in hot fat with onion, carrot, celery, and bay leaf.

3. 3

   Remove chicken to casserole, add hot water, cover, and simmer for about one hour.

4. 4

   Optionally add sherry and mushrooms.

5. 5

   Thicken liquor with flour and butter mixture, cook for ten minutes, and serve from casserole.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 92. The excerpt below is the record exactly as published.

e slice car- rot, one slice onion, bit bay leaf, sprig parsley, and cook ‘until slightly brown. Add three rounding tablespoons of — - ficur, and, when well browned, add gradually one pint brown > stock, cook thoroughly, strain, and season with salt and pepper. Add one-half teaspoon Kitchen Bouquet, and : desired, one cup chopped mushrooms. Put sauce in cas-— -gerole and keep very hot. Carve the steak without fully separating the slices, dispose in Casserole and send to table — to be served from the Casserole. Will serve six or eight _ persons. : BANANAS WITH SAUCE EN CASSEROLE. A Peel five or six bananas: scrape off the course threads, — - and cut the bananas in halves, lengthwise, and the pieces in halves, crosswise. Put these into a casserole. Melt asmall - -giass of currant jelly in a cup of boiling water and pour. over the bananas; then squeeze over.them the juice of half- a lemon; cover the dish, and let cook in a moderate oven about half an hour. Serve from the casserole as a sweet. entrée with roast beef or mutton, or with beefsteak, — ee SEN, Fie i gol Ste ane ' ‘one teaspoon lemon juice, and one-half teaspoon Kitchen Bouquet. Pour sauce over meat and serve from Casserole, Will serve six or eight persons. : eas VEAL COLLOPS EN CASSEROLE, In frying pan have four or five tablespoonfuls of hot pork ‘i cold water to a thin paste. Remove the onion and parsl - before serving. oe CHICKEN EN CASSEROLE. Disjoint young chieken as for serving. Dust very lig - ly with flour, salt and pepper or paprika. To three table- t os y , cette M: (2a ) CASSEROLE DISHES, 1 r Es ie spoons of butter or fat from salt pork add one slice each — _ onion and carrot, half stalk celery, half bay leaf and let © cook few minutes. Saute chicken in hot fat. Remove to _ Casserole, and add one and three-fourths “cups hot water. © Cover closely and let simmer about one hour. One-fourth © » cup sherry wine may be added, if liked, also, one cup cut, ' canned mushrooms. Bacon cut in very small dice may fur- nish part of fat in which chickbn is sauted and left in Casserole to serve, but carrot, celery and onion should be © - removed when ready to thicken the liquor. Blend one level © “tablespoon flour

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