CHICKEN CASSEROLE
Cut up the chicken in portions, using liver, gizzard, and heart also. Have a stone casserole with a cover (or a good-sized covered saucepan). Place in the bottom of the casserole a good-sized piece of butter, with this add an onion or two cut in small pieces, one carrot, half a turnip, a bit of parsley, a bit of celery top, which give a delicious flavor. First put in butter, a few bits of the onion, and the pieces of chicken; cook flat on the bottom of casserole for five minutes to become a golden brown. After all the pieces are thus browned in turn, add all the rest of the cut-up onion, carrot, turnip, etc., and let cook for twenty-five minutes over a very slow fire. The slow fire makes it tender, cook it in its own juices; pepper and salt each piece of chicken before placing in casserole. Before serving add a glass of white wine or sherry. Serve in the casserole.
Mrs. H. A. Siegel