Butter, 1 tablespoon,
Consomme, or stock, 1 pint,
Sherry, 1 tablespoon,
Mushrooms, 1 dozen,
Thyme, 1 sprig,
Bay leaf, 2,
Salt and pepper.
Dress the chicken as for roasting. Place in the casserole the butter, the carrot, and the onion, all these being cut fine. Also put in the thyme and the bay leaves.
Set the casserole on top of the stove for about 10 minutes, or until the vegetables are browned in the butter. Then pour in about a pint of well-seasoned consomme, or stock, and place the chicken in it. Cover the casserole closely, and put it in the oven and braise for about 1 hour.
Ten minutes before the time is up, add the sherry and cover again. When the chicken is done, add the mushrooms to the gravy.
Chicken (about 4 1/2 pounds), 1, Fresh mushrooms, 2 cupsful, Cooked peas, 1/2 cupful, Salt and pepper,
Butter and flour, Cream, 1 cup.
Wipe the fowl and cut in pieces for serving. Sprinkle with salt and pepper, spread generously with butter, and place in the casserole. Add 1 cup of boiling water, put on the cover, and bake until the chicken is tender. Then add the cream, the mushrooms (cut in pieces), and the cooked peas.
Again cover, and cook for 15 minutes. Thicken the sauce with 1 tablespoon of flour diluted with cold water to pour easily.