Chicken “en Casserole.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

a young chicken ↝ Chicken, ground, raw [Poultry Products]
1 pt. of good stock
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
bunch of herbs
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
a very little mace ↝ Spices, mace, ground [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
1/2 doz. peppercorns

Instructions (3)

Take a young chicken and braise it in the oven for 1 1/2 hours or until tender.
In about 1 pt. of good stock, a bay-leaf and bunch of herbs, carrots, onions, and a little mace, and a very little salt, also 1/2 doz. peppercorns.
When the chicken is tender cut it up into neat joints, remove the herbs and skim off the fat; return it to the oven again for about 1 hour, with the vegetables and stock, and serve in the jar in which it was cooked.

Original Text

Chicken “en Casserole.”
Take a young chicken and braise it in the oven for 1½ hours or until tender. In about 1 pt. of good stock, a bay-leaf and bunch of herbs, carrots, onions, and a little mace, and a very little salt, also ½ doz. peppercorns.
When the chicken is tender cut it up into neat joints, remove the herbs and skim off the fat; return it to the oven again for about 1 hour, with the vegetables and stock, and serve in the jar in which it was cooked.

Notes

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