Making A Casserole
( Originally Published 1904 )
This is a form of baking. It seems to alarm the ordinary housekeeper on account of its formidable name. But it is really a simple process and one that abundantly repays the slight trouble. '
A Casserole is a covered dish of pottery de-signed to withstand the intense heat of the oven. This is the term as applied to the form of baking. There is also another form Which is really a mould in which food is cooked and turned out and served upon a dish. The ordinary form of meat en casserole is as indicated, and the food is served in the dish.
The meat or chicken, which must be tender, is placed in the casserole, together with vegetables which have been slightly browned, and a small quantity of stock: This is placed in a hot oven and allowed to cook for three-quarters of an hour, tightly covered. Potato balls or saute strips of potato and mushrooms are added, and the whole in the then Uncovered dish is allowed to cook for fifteen minutes. It is then ready to be served in the casserole.
LESSON RECIPES FOR CASSEROLE
CASSEROLE OF RICE AND MEAT
Boil 1 cupful of rice till tender (wash rice thoroughly). Chop very fine half a pound of any cold meat, season highly with salt and pep-per (1/2 teaspoonful salt, 1/2 saltspoonful of pepper; 1 spoonful celery salt; 1 teaspoonful finely chopped onion; 1 teaspoonful of chopped parsley; 1 saltspoonful each thyme and marjoram). Add 1 beaten egg; 2 tablespoonfuls of fine cracker crumbs,-and moisten with hot water, or stock enough to pack it easily. Butter a small mould, line the bottom and sides one-half an inch deep with rice, pack in the meat in the centre, cover closely with rice, and steam forty minutes. -Loosen it around the edge of the mould; turn it out on a platter, and pour tomato sauce over it.
Tomato Sauce 1/2 can tomatoes; 1 cupful water; 2 cloves; 2 allspice; 2 peppercorns; 1 teaspoonful of mixed herbs; 2 sprigs parsley; 1. tablespoonful of chopped onion; 1 tablespoonful butter; 1 heaping tablespoonful of corn starch; 1/2 teaspoonful salt; ½ saltspoonful pep-per. Put the tomato, water, spices, herbs, and parsley on to boil in dish, not tin or iron; fry the onion in the butter till yellow; add the corn starch, and stir all into the tomato. Simmer ten minutes; add salt and pepper and a little cayenne pepper, and strain the sauce over the meat.