Chicken en Casserole II

Ingredients

• Young, tender fowl, cut in pieces
• ¥g cup butter
• Salt
• pepper
• 1 cup boiling water
• 1 cup cream
• 2 cups mushroom caps, broken in pieces
• 1 tablespoon flour

Method

1. 1

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

2. 2

   Cook 10 minutes.

3. 3

   Pour over water, cover, and cook in moderately hot oven (375° F.) until tender (about 1 hour).

4. 4

   Add cream and mushrooms.

5. 5

   Thicken gravy with flour mixed with 2 tablespoons cold water.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 144. The excerpt below is the record exactly as published.

CHICKEN EN CASSEROLE II Young, tender fowl, cut in pieces for serving ¥g cup butter Salt, pepper 1 cup boiling water 1 cup cream 2 cups mushroom caps, broken in pieces 1 tablespoon flour

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