Chicken Goulash En Casserole

1 chicken

4 tablespoonfuls of olive oil or butter 2 carrots (new and small)

2 small onions

3 tablespoonfuls of flour

1 cup of broth

½ cup of tomato purge or

½ cup of cream

½ teaspoonful of salt

1 teaspoonful of paprika

Have the chicken cut as for a fricassee. Brown the pieces in the hot fat, then remove to the casserole. Slice the onions and carrot and brown in the fat in the pan, adding more if needed, remove the vegetables to the casserole, add the flour and seasonings to the pan and stir until the fat is absorbed; add the broth and the puree or cream and stir till boiling; add to the casserole, cover and let cook nearly an hour or until tender. The paprika, which is used in generous measure, is the feature of the dish. Pass at the same time plain boiled rice.

Curry Of Chicken En Casserole

Cut a chicken in pieces as for stewing. Skin the feet by dipping them in boiling water, when the skin may be pushed off. Cover the feet, neck, pinions (last joint of the wings) and backbone, from which the meat has been taken, with cold water and let simmer an hour or two; add an onion, sliced, a tiny bit of bay leaf, a small carrot and a stalk of celery, both cut in bits, and let simmer half an hour longer. Strain off the broth. Grate a cup of cocoanut, pour over it a cup and a fourth of boiling water and let stand in a warm place while the curry is being prepared. Half a cup of blanched almonds, pounded smooth and soaked in a cup of hot milk, may take the place of the cocoanut. In a frying pan melt one-fourth a cup of butter; add to it half a clove of garlic, chopped very fine, and one or two white onions, cut in thin slices; stir and cook until the vegetables are a yellow brown shade; add two tablespoonfuls of curry powder and two tablespoon-fuls of flour, stir until well blended, then add about a pint of broth (that made from the trimmings) and stir until boiling, then turn it into the casserole. Put an ounce of butter in the frying pan (the pan must first be washed with care); dip the pieces of chicken in boiling water, then roll them in flour and set to cook in the frying pan; when lightly browned on one side turn the chicken to brown the other side, then transfer to the casserole. Add broth or boiling water, if needed, to cover the chicken. Cover the casserole and let cook in the oven at a gentle simmer an hour or two according to the tenderness of the chicken. When nearly tender add a bit of bay leaf, the "cocoanut milk" (the prepared cocoanut or almonds pressed in a napkin); let boil two or three minutes, then add one-fourth a cup of currant jelly, one or two tablespoonfuls of lemon juice, a teaspoon-ful of green ginger root, grated, and salt to season. Serve in the casserole. Veal cutlets may be prepared in the same manner.

Chicken En Casserole, Spanish Style

Separate a fowl into pieces at the joints. Chop fine an onion and about an ounce of ham. Melt one-fourth a cup of butter in a frying pan. In this brown the pieces of fowl, removing them as cooked to the casserole. Then brown the onion and ham in the pan, and add these to the casserole with one quart of hot, white broth or boiling water, one pint of hot, stewed tomatoes, three-fourths a cup of rice, boiled five minutes, drained, rinsed in cold water, and drained again, a teaspoonful of salt, and one green pepper pod, freed from seeds and sliced. Cover the dish close, and let simmer in the oven or on top of the range an hour and a half or longer, according to age.

Chicken En Casserole

This dish is at its best when made with chickens weighing about three pounds or a little more. For a choice dish use two chickens, making broth of the bulky pieces in which to cook the rest of the chicken. The day before the dish is to be served, cut the chickens in pieces at the joints. Cover the carefully washed necks, backs and giblets, except the livers, with cold water and let cook till the flesh is tender.

Cool the broth, skim, and it is ready for use. The pieces of chicken can be used in some other dish. Saute the pieces of raw chicken in a little hot clarified butter, pork or bacon fat, then transfer them to the casserole. Heat the broth to the boiling point, pour it over the contents, cover close, and let cook very gently in the oven till the chicken is nearly tender. Have ready as many small parboiled onions as there are people to serve, also six or eight potato balls, cut with French scoop, a peeled mushroom cap and a young carrot, cut in quarters, for each service. Saute all these vegetables in the frying pan until well browned. The onions should have been boiled at least an hour, then rinsed and dried, and the carrots and potatoes, boiled five minutes, drained and dried before sautéing. About fifteen minutes before serving the dish, skim off all fat from the broth; add the browned vegetables, salt and pepper as needed, and three or four tablespoonfuls of sherry wine, and return the dish, covered close, to the oven. If a thicker sauce be desired, thicken the broth with flour, before adding it to the dish; skim off the fat at time of serving and a particularly velvety sauce results.