Poulet en Casserole.—There are various ways of doing this, one being to cut it up in neat joints, seasoning these with pepper, 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, etc., and put this to the chicken with about a wineglassful of sherry, 1oz. of glaze or a spoonful of Liebig, and a bunch of herbs, together with some whole mushrooms, and small squares of bacon, previously lightly fried with the chicken; cover the pan down closely and set it in the oven to cook for about forty minutes, standing it in a baking tin of boiling water. You can then serve on a very hot dish, or in the pan in which it was cooked (the usual method); in this latter case remove the bunch of herbs and thicken the sauce (after removing the chicken, keeping the latter hot) by the addition either of a little roux and by rapid boiling, or else allow it to reduce as before, after adding to it a little arrowroot rubbed down smoothly with the gravy; then return the chicken to the pan, re-heat, and serve. Another way of doing poulet en casserole is to truss the fowl as if for roasting, putting some butter in the fireproof casserole, and browning the fowl in this; then cook as before, only being careful to keep the fowl well lasted while cooking. Or, slice rather thickly and fry one large onion or several small ones, a slice or two of ham or bacon cut into strips, some very finely sliced carrot, salt, freshly ground black pepper, and a good bouquet. When these are well coloured, lay in the fowl wrapped in slices of fat bacon, with a few mushrooms, tomatoes, or any other addenda to taste. Now pour in a gill of water, stock, or half stock and half white wine; cover down closely, and cook steadily and slowly in the oven for one and a half hours, then lift out the bouquet and serve in the casserole. Pheasants, blackcock, or indeed any kind of game or poultry, may be served thus.