Chicken en Casserole

Ingredients

• a young, tender fowl
• ½ c. butter
• 1 c. boiling water
• 1 c. cream
• 2 c. mushrooms
• salt
• pepper

Method

1. 1

   Dress and clean the fowl, cut in pieces for serving.

2. 2

   Spread with butter, put in a casserole, sprinkle with salt and pepper.

3. 3

   Pour over boiling water, cover, and cook until chicken is tender, about 1 hour.

4. 4

   Add cream and mushrooms, cook for 10 minutes, and thicken with flour diluted with water.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 67. The excerpt below is the record exactly as published.

Chicken en Casserole Dress and clean a young, tender fowl and cut in pieces for serving. Spread with ^ c. butter, put in a casserole and sprinkle with salt and pepper. Pour over i c. boiling water, cover, and cook until chicken is tender, the time required being about i hour. Add i c. cream and 2 c. mushrooms

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