Cook slowly till tender. Lift out the pieces of chicken and drain and dry them, then fry them in the butter till they are brown.
Stir the flour into the casserole, add a pint of the water in which the chickens were cooked, the olives, chopped, capers, and seasoning of salt and pepper.
When quite smooth add the chickens and serve when hot.
GOOSE DEVILED EN CASSEROLE
- 1 goose
- Potato stuffing
- 4 tablespoonfuls vinegar
- 1 tablespoonful white pepper
- 2 tablespoonfuls made mustard
After cleaning the goose and wiping it well with a damp cloth, plunge it into a saucepan of boiling water, and boil gently for one hour. Take it from the saucepan, drain well, and wipe it very dry.
Fill the body and neck with potato stuffing, truss and sew up, lay it in an earthenware pan, and roast in a very hot oven, allowing twenty minutes to every pound.
Mix the vinegar, pepper, and mustard together, pour them over the goose, and baste it frequently. An old goose that can be cooked in no other way may be so dressed, two hours being allowed for the boiling instead of one hour.
To make the potato stuffing: Cook one chopped onion in a quarter of a cupful of salt pork cubes until brown, then add two cupfuls of hot mashed potatoes, salt and pepper to taste, half a teaspoonful of poultry seasoning, one tablespoonful of chopped parsley, and one cupful of cooked sausages cut in pieces. Mix thoroughly, then stuff the goose with the mixture.