Truss the chicken, which must be young and plump, as for roasting. Into a frying-pan on top of the range put 2 tablespoons of butter, a sliced onion and a carrot, a bay leaf and a sprig of thyme. When the vegetables are slightly browned put with the chicken into the casserole, add a pt. of well-seasoned stock, cover the casserole and cook in the oven for 3/4 of an hr. After it has been in the oven for this length of time drop in a dozen potato balls or strips that have been cut from raw potatoes, and saute in hot butter and a dozen French mushrooms. Season the gravy to taste and leave the casserole uncovered that the chicken may brown. Ten minutes before taking from the oven, pour over the chicken 2 tablespoons of sherry. When you take the chicken from the oven sprinkle it with minced parsley. Serve in the casserole. - Viola Davis, 3442 S. Dearborn St., Chicago, 111.