How to Cook in Casserole Dishes

by Marion Harris Neil

TURKEY EN CASSEROLE

• The remains of a turkey
• 1 heaping tablespoonful (1 oz.) butter
• 1 heaping tablespoonful (1 oz.) flour
• 1 pint (2 cups) stock
• 1 bay leaf
• 3 sprigs parsley
• 1 small onion
• 1 wineglassful port wine
• Salt and pepper to taste

Put the bones and trimmings of the turkey, the onion, and herbs, with water to cover, into an earthenware pan.

Let these simmer for one hour. Melt the butter, stir in the flour smoothly, and fry it carefully a good brown. Then strain in the stock, stirring it well all the time.

Let it boil, then season it carefully and add the wine. Cut the turkey into neat pieces, put it into a casserole, strain over the gravy, cover, and put the casserole either in the oven or on the stove.

Let the meat heat gently, being careful that it does not boil, or it will become hard and tough.

Serve in the casserole.