Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

by one who has made the culinary art his profession. She, a plain, every-day housekeeper, would not dare aspire to the use of a casserole. And yet the casserole itself is no more appalling than a saucepan. It is simply a covered dish, made of fireproof pottery, which will stand the heat of the oven or the top of the range. And the dainty cooked in this dish is “casserole” of chicken, rice, etc., as the case may be. Like many another object of dread this, when once known, is converted into a friend. Casserole of chicken Clean and joint a tender spring chicken. Put into a frying-pan three tablespoonfuls of butter and fry in this a small onion and a carrot, both cut into tiny dice. When these vegetables are lightly browned, turn into the casserole, add to them two cupfuls of clear soup stock, in which three bay leaves and a little thyme have been boiled and then removed. In this consommé lay the jointed chicken, put the closely-fitting cover on the casserole and set it in a steady oven. It should cook for an hour. At the end of this time stir into the chicken a dessertspoonful of tomato catsup. Recover and cook for half an hour longer. Then add two dozen small French mushrooms which have been previously stewed for ten minutes, lastly, a glass of sherry. Season the whole to taste with pepper and salt and leave uncovered in the oven long enough for the chicken to brown. Fresh mushrooms are, of course, better than canned when you can get them. Casserole of rice and liver Boil a cupful of rice in a quart of water until reduced to a soft paste. Mash this rice paste smooth with two tablespoonfuls of butter and salt and pepper to taste. Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, and leaving a large hollow in the center. Set in a cold place until stiff and firm. Meanwhile boil a pound of lamb’s liver, drain and chop fine. Heat in a saucepan