Chicken En Casserole No. 1

1 good sized chicken 1 lb. sliced bacon 1 onion 3 tomatoes 3 celery stalks 5 mushrooms.

2 pickled walnuts.

1 bay leaf.

1 pint (2 cups) stock.

1 tablespoonful arrowroot.

Salt and pepper.

Singe and draw the chicken, then truss it as for boiling, have ready a casserole large enough to hold the bird whole; line it with the bacon, put in the chicken, sprinkle in salt, pepper, and the onion chopped fine. Then arrange round the chicken the tomatoes skinned, the celery, mushrooms and walnuts chopped, and the bay leaf; add the stock, place the casserole in the oven, let it cook gently for one and a half hours, basting the chicken frequently.

When ready, remove the bay leaf, brown and thicken the gravy with the arrowroot, leave all the vegetables in the gravy with the chicken, and serve hot in the casserole.

A turkey may also be prepared in this way.

Chicken En Casserole No. 2

1 large chicken or turkey 3 tablespoonfuls olive oil.

2 heaping tablespoonfuls (2 ozs.) butter 2 heaping tablespoonfuls (2 ozs.) flour.

1 1/2 pints (3 cups) chicken stock.

Salt and pepper to season.

1 tablespoonful kitchen bouquet.

1 cupful chopped oysters.

Singe, draw and cut the fowl into neat joints, removing the skin and as many small bones as possible.

Heat the oil in a frying pan, lay in a few pieces of chicken at a time, and fry until the meat looks white on each side. Turn frequently but do not let them brown.

Take out and drain on paper. Add a little more oil if necessary, until all the pieces have been cooked. Blend the butter and flour in a saucepan over the fire: when smooth stir in the stock, and continue stirring until it cooks for five minutes.

Add the kitchen bouquet and the seasonings. Strain the sauce into a casserole, add the chicken, arranging the pieces so that they are level at the top, cover closely with a sheet of buttered paper, and put on the casserole lid. Cook in a moderate oven for an hour or until ready. About fifteen minutes before serving uncover and add the oysters scalded and cut into halves.

Chickens With Olives

2 young chickens.

3 pints (6 cups) water 1 onion.

Salt and pepper 3 heaping tablespoonfuls (3 ozs.) butter.

2 dozen olives 1 tablespoonful capers 1 oz. (1 heaping tablespoonful) flour.

Prepare the chickens and cut them into joints, then put them in a casserole with the water, salt, pepper, and onion.

Cook slowly till tender. Lift out the pieces of chicken and drain and dry them, then fry them in the butter till they are brown.

Stir the flour into the casserole, add a pint of the water in which the chickens were cooked, the olives, chopped, capers, and seasoning of salt and pepper.

When quite smooth add the chickens and serve when hot.