Poulet en Casserole

Ingredients

• cut it up in neat joints
• about a pint of good stock
• about a wineglassful of sherry
• loz. of glaze
• a bunch of herbs
• some whole mushrooms
• small squares of bacon

Method

1. 1

   Season chicken joints with pepper, salt, and flour.

2. 2

   Melt butter in a casserole, brown chicken, add stock, sherry, glaze, herbs, mushrooms, and bacon.

3. 3

   Cover and cook in the oven for about 40 minutes in boiling water.

4. 4

   Serve hot, thickening the sauce if desired.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 34. The excerpt below is the record exactly as published.

Poulet en Casserole. — There are various ways of doing this, one being to cut it up in neat joints, seasoning these with pej>per, salt, and a little sifted flour; then melt a little butter or dripping in a casserole (if liked, the pan may be rubbed across once or twice with a fresh cut clove of garlic) and toss the chicken joints in this till delicately browned ; have ready about a pint of good stock nicely flavoured with herbs, mushrooms, &c., and put this to the chicken with about a wineglassful of sherry, loz. of glaze or a spoonful of Liebig, and a bunch of herbs, together with some whole mush- rooms, and small squares of bacon

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