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Poulet en Casserole
From The new century cookery book, 1901
Serves 4
Many prefer the fowl on a bed of rice cooked in good stock.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 278. The excerpt below is the record exactly as published.
oulet ‘ en Casserole — Trim a tender fowl the same as for boiling or braising, and rub the skin well with the cut side of a lemon. Take an earthenware or copper stew or braising pan, large enough to hold the fowl, put in two to three ounces of butter, three or four small onions (button onions) peeled and stuck with two cloves, and a full bouquet garni (this means with every herb to hand, but very little of each) ; add to this a handful of bacon cut into dice
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