Chicken in Casserole

Ingredients

• 1 Fowl.
• 2 heaped tablespoonsful clarified dripping.
• 2 sliced onions.
• Salt and pepper.
• £ pint stock,
• red wine.
• Mushrooms.

Method

1. 1

   Into a suitable sized casserole or marmite place a heaped tablespoonful of clarified dripping, heat it and brown in it 2 sliced onions, add salt and pepper, some carrots cut small, and the fowl covered with good dripping, also a gill of stock or water.

2. 2

   Put on the cover and let it stand over the fire till the flesh has begun to colour on one side, turn it over carefully, let the other side brown, add another gill of liquor, cover and put the pan in the oven, letting it stew or simmer for an hour or more, according to size and age of the bird.

3. 3

   About half an hour before serving add a little red wine and some mushrooms cut in pieces.

4. 4

   Dish up the fowl, remove the fat from the gravy, and pour it over fowl and vegetables.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 32. The excerpt below is the record exactly as published.

CHICKEN IN CASSEROLE. Poulet en Casserole. 1 Fowl. 2 heaped tablesj o^nsful clarified dripping. 2 sliced onions. Carrots. Salt and pepper. £ pint stock, lied wine. Mushrooms. Into a suitable sized casserole or marmite place a heaped table- spoonful of clarified dripping, heat it and brown in it 2 sliced onions, add salt and pepper, some carrots cut small, and the fowl covered with good dripping, also a gill of stock or water. Put on the cover and let it stand over the fire till the flesh has begun to colour on one side, turn it over carefully, let the other side brown, add another gill of liquor, cover and put the pan in the oven, letting it stew or simmer for an hour or more, accord- ing to size and age of the bird. About £ hour before serving add a little red wine

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