Cookery en Casserole

Ingredients

• about a half pint of good stock
• add to it a little colouring
• half a dozen olives
• a handful of spaghetti
• some button mushrooms
• half-cooked carrots
• small onions
• whatsoever you may be going to cook

Method

1. 1

   In a casserole, combine stock and colouring.

2. 2

   Add olives, spaghetti, mushrooms, carrots, and onions.

3. 3

   Simmer while preparing the main ingredient.

4. 4

   Place in a slow oven, baste with stock or butter for 20 minutes, then add to the casserole with herbs.

5. 5

   Cook in hot water for a couple of hours, adding halved tomatoes just before serving.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 17. The excerpt below is the record exactly as published.

Cookery en Casserole Put into the casserole about a half pint of good stock, and, if the stock be white, add to it a little colouring. Stone half a dozen olives, and throw in also a handful of spaghetti, some button mushrooms, half-cooked carrots and small onions. Let this stand by the side of the stove and simmer while preparing the bird, rabbit, or whatsoever you may be going to cook

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