New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-06-17
USE OF THE CASSEROLE.
This Way of Cooking Dainty Dishes Grows
in Popularity

IN Popularity.
Although the earthenware casserole is no longer
a novelty in households its is much
appreciated as II should be. Meat. poultry. game
fish. etc. cooked en- casserole are far more tender
than n prepared according TO the usual method,
the goodness Of the meat IS better preserved and
a subtle flavor is obtained which is not a feature
Of the ordinary dish says Jeanne Jarline The
Ladies' Feld' There is no better means OF keep
ing a meal hot for a late conner than in a cas-
scrolC the contents will remain hot either IN
the IN front OF the dining fire, Tor
many hours without being spoiled. Last year cas-
seroles were pressed into service FOR table deco
ration. and filed with suitable flowers they did
not appear as incongruous may be imagined
now they utilized FOR dainty fare Of various
kinds, IN aspIc jelly but for this purpose the green
freproot casserole is preferable TO made OF
earthenware-
CHICKEN EN- CASSEROLE
cut up two chickens (or large fowl into neat
5oints and pieces remove the skin and many OF
the small bones as possible. Put two large table
spcoufuls OF trying oil into a saute pan; watch It
carefully, and directly It begins 10 smoke put in
a few pieces OF chicken At n time and fry them
turning them frequently until they are quite
white, then remove them from the pan and drain
very Thoroughly soft pap@r. Add little more
oil II necessary. but be the proper degree Of
heat IS reached before the chicken is put In, and
on no account allow the latter to become brown.
Cook two ounces OF butter and two ounces Of
the mixture acquire any color then add BY degrees
and one half pints Of chicken and vcAl stock
linked IN equal proportional which has bean
favored with vegetables. herbs. spices and slice
Of ham or bacon When the sauce is smooth and
thick, color II clear but not dark brown. stir
in a wineglassfuI Of sherry and teaspoouful OF
tarragon vinegar. and ascertain II any more salt
OF pepper is required; strain the sauce into the
casserole and add the chicken; cover closely with
buttered paper before putting the I'D. and let
1t cook IN moderately hot oven for hour. If
chickens used. and for at least half an hour
longer Il a fowl Of uncertain age has 10 be con-
sidered. About quarter OF hour before the
meat is ready add the contents Of small bottle
Of mushrooms; If preferred, half dozen fonds
dartichauts. cut into pieces, may be used. or. If
in season. some oysters which have been banched
and scaIded would be suitable. ribbon maca-
ROM which has been well boiled would be an
nomicaI substitute for either of the garnishes men
toned Pigeons, pheasant rabbit. and veal Che
last cut into small cutlets) be cooked accord
ting 10 the above recipe.
sTEWED BEEF.
Fry large onion cut into slices In two ounces
butter; as soon II is golden color stir IN two
ounces Of -four and when it Is smoothly mixed add
gradually while stirring quickly with wooden
spoon a pint and half of good stock which has
been favored with vegetables herbs slice Of ham
and salt black pepper and nutmeg. When the
sauce has boiled and thckened draw the pan 20 the
side OF the stove and add teaspoonful OF mush-
room keJcHup, a tablespoonful OF tomato conserve,
a winegiass Of MARSHA, more salt and pepper II
necessary and few drops Of carmine TO make II
a rich reddish brown. Strain the sauce into an
earthenware casserole and keep it warm until the
is ready. Cut one and 4 half pounds Of rump
steak into neat pieces about and half inches
square and one inch tnIck and fry them quickly in
butter until the meat is just Drowned both sides:
the steak into the prepared sauce, cover II first
with buttered paper, then put on the lid of the
two and half hours. allow an extra half hour
II the meat is Inclined 10 be hard. Peel some fresh
mushrooms. cleanse them and trim them that
they uniform size; cook them in butter until
they are tender, and add them 10 the contents or
the casserole about five minutes before II IS taken
from the oven at the same time Sur In an ounce or
melted glaze, or II more convenient. a teaspoonful
OF beef extract mixed with two teaspoontus OF corn
nour previously mixed with a sIAa4l quantity OF
cold water) may be substituted Tor the glaze; A
little finely chopped parsley should be sprlnkIed
over the surface OF the sauce when the outtered
paper has been removed. Noisettes or mutton and
also lamb outlets can be cooked in the same man
neri with the former young cArrotS anu luThlps,
cut into fancy shapes would be suitable addition,
and with the latter young peas whIch, or course,
should be separately cooked
FISH EN- CASSEROLE.
Put rather more than pint of milk into
saucepan with onion in which two cloves have
been inserted a small blade OF mace a few pieces
Of parsley two or three thin strips OF lemon peel
and sufficient celery salt and white pepper
it. When the milk has boiled draw the pan TO the
side OF the stove and let the contents simmer very
gently for twenty minutes Melt two ounces of
butter in 4 saucepan and mix II gradually with
equal quantity -four: then moisten the paste thus
formed with the milk which should first ia
strained. and stir quickly untl the sauce Is quite
thick: should IL appear ali lumpy il must be
strained bnt ~ cfrefuIly mixed this will NOT he
necessary Take all the skin from = piece OF cod
(referably the middle cut) weighing about two and
prepared sauce over 1t. cover 1t with thick piece
OF buttered paper. and cook the hsh IN a mod
When done remove the paper, add a teaSpoonful OF
tarragon vinegar or lemon juice and serve ths ash