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.